Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Comparison of different methods of producing bambara (Vaondzeia subterranean L. Thou) flours for preparation of moin-moin
Bambara nut was subjected to different treatment prior to mechanical dry dehulling and millimg into flours. Physico chenmical properties of the fleurs and sensory attributes of moin-moin prepared from the flours were compared with that of moin-moin from fresh pastes from cowpea and bambara. The func...
Saved in:
| Format: | Article |
|---|---|
| Published: |
2007
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: Comparison of different methods of producing bambara (Vaondzeia subterranean L. Thou) flours for preparation of moin-moin
- Rheological properties and consumer acceptance of moin-moin premix
- Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parameters
- Selected physico-chemical properties of extrudates from white yam (Dioscorea rotundata) and bambara nut (vigna subterranean) blends
- TECHNICAL EFFICIENCY OF BAMBARA GROUNDNUT PRODUCTION IN NORTHERN GHANA
- Flood Control and the Growth Machine in Des Moines
- Adoption of Bambara groundnut production and its effects on farmers’ welfare in Northern Ghana