Production and Characterization of Milk Produced from Bambara Groundnut (Vigna subterranea) Varieties

Bambara groundnut milk (BGNM) prepared by hydrating BGN flour from four varieties using the optimal hydration time (Htime) and temperature (HT) (as estimated following a central composite rotatable design, Htime [2–6 h] and HT [25–35C] of BGN flour) was investigated for the effect of variety on pH,...

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Veröffentlicht in:	Journal of food processing and preservation 2015-12, Vol.39 (6), p.1485-1498
Hauptverfasser:	Murevanhema, Y.Y, Jideani, V.A
Format:	Artikel
Sprache:	eng
Schlagworte:	2,2-diphenyl-1-picrylhydrazyl Acceptability antioxidant activity Arachis hypogaea Bambara groundnut Color consumer acceptance economic impact Flour food security healthy diet Heat treatment Milk milk production mouthfeel odors Optimization peanuts taste temperature vegetables Vigna subterranea
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