Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus)

Food Research International

Volumn 42, Issue 8, 2009, Pages 1004-1009

  Chinma, Chiemela Enyinnaya ^a   Adewuyi, Olufemi ^a   Abu, Joseph Oneh ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Chemical; Functional; Germination; Pasting; Tigernut flour

Indexed keywords

BAKED PRODUCT; BREAK DOWN; BULK DENSITY; CYPERUS ESCULENTUS; FUNCTIONAL; FUNCTIONAL PROPERTIES; GERMINATION; OIL ABSORPTION CAPACITY; PASTING; PASTING PROPERTY; PASTING TEMPERATURE; PEAK VISCOSITIES; TIGERNUT FLOUR;

CARBOHYDRATES; COAGULATION; EMULSIFICATION; GELATION; WATER ABSORPTION;

VISCOSITY;

CYPERUS; CYPERUS ESCULENTUS;

EID: 67650979181     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.04.024     Document Type: Article

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