Structure and functional properties of starch and flour from bambarra groundnut

  title={Structure and functional properties of starch and flour from bambarra groundnut},
  author={Piyarat Sirivongpaisal},
Structure and functional properties of starch and flour from Bambarra groundnut (Voandzeia Subterranea) were investigated. The bambarra groundnut flour contained 58.38% of carbohydrate, 15.48 % of protein, 7.90% of fat, 4.19% of ash and 2.54% of fiber content. The starch isolated by the alkaline method had low content of protein (0.61%), fat (0.44%) ash (0.47%) and fiber (0.60%). Amylose content of bambarra groundnut starch was 21.67%. The starch granule shape appeared to be oval and round… CONTINUE READING
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