Foaming, water absorption, emulsification and gelation properties of kersting's groundnut (Kerstingiella geocarpa) and bambara groundnut (Vigna subterranean) flours as influenced by neutral salts and their concentrations

Pakistan Journal of Nutrition

Volumn 7, Issue 1, 2008, Pages 194-201

  Aremu, M O ^a   Olaofe, O ^b   Akintayo, E T ^b   Adeyeye, E I ^b  

^a NASARAWA STATE UNIVERSITY   (Nigeria)

^b UNIVERSITY OF ADO EKITI   (Nigeria)

Author keywords

Bambara groundnut; Functional properties; Influence; Kersting's groundnut; Salt concentrations

Indexed keywords

FOOD ADDITIVE; SODIUM CHLORIDE; SODIUM DERIVATIVE;

ARTICLE; BAMBARA GROUNDNUT FLOUR; FOAM STABILITY; FOAMING; FOOD ANALYSIS; KERSTING GROUNDNUT FLOUR; LEGUME; WATER ABSORPTION;

BAMBARA; MACROTYLOMA GEOCARPUM; VIGNA SUBTERRANEA;

EID: 38049160442     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.194.201     Document Type: Article

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