Abstract
Germinated bambara groundnut was dried by three methods – oven-drying at 50 °C, in a solar drier at 38–42 °C, and sun drying at 28 ± 2 °C. The samples were milled into flour, and made into ‘okpa’, a steamed gel. Flour yield increased only in oven-dried malts. The quality of the ‘okpa’ based on appearance and taste decreased with malting time; solar drying resulted in the poorest product because of its dark color.
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Uvere, P., Uwaegbute, A. & Adedeji, E. Effects of malting on the milling performance and acceptability of bambara groundnut (Voandzeia subterranea Thouars) seeds and products. Plant Foods Hum Nutr 54, 49–57 (1999). https://doi.org/10.1023/A:1008177221438
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DOI: https://doi.org/10.1023/A:1008177221438