Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and bambara groundnut (Vigna subterranean)

Food Chemistry

Volumn 111, Issue 2, 2008, Pages 277-282

  Yusuf, A A ^a   Ayedun, H ^b   Sanni, L O ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^b Department of Science Laboratory Technology   (Nigeria)

Author keywords

Benniseed; Chemical; Functional; Groundnut seed; Properties; Roasting

Indexed keywords

NITROGEN; OIL; WATER;

ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); EMULSION; FLOUR; FOAMING; HEATING; NONHUMAN; PEANUT; PH; RAW FOOD; SESAME; TEMPERATURE; VIGNA SUBTERRANEAN; WATER ABSORPTION;

BAMBARA; SESAMUM INDICUM; VIGNA SUBTERRANEA;

EID: 51749126000     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.014     Document Type: Article

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