Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch

Bambara groundnuts are a good source of starch that may be potentially used for various industrial applications

Samson A. Oyeyinka; Esther Umaru; Sogo J. Olatunde; John K. Joseph

2019

Scholarcy highlights

  • Bambara groundnuts are a good source of starch that may be potentially used for various industrial applications
  • There was a decrease in the relative crystallinity of the starch after microwaving
  • Microwave heating led to a shift in the gelatinization range to higher temperatures
  • Microwaved Bambara groundnut starch with reduced swelling can be potentially used in food products that do not require high swelling such as noodles

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