bambara nut

Evaluation of Physicochemical, Pasting Properties and Anti-nutritional Properties of Bambara Nut, Velvet Beans and Cocoyam Flour Blends

Ivse Mark Kuhwa, Godwin Obochi & Basil Iyortyer · Asian Food Science Journal · 2025

The study evaluated the quality attributes of composite flour from Bambara Nut, Velvet Beans, and Cocoyam flours. Sample A of 100% Bambara Nut flour (BNF) served as control, while four variations with a constant 15% Cocoyam flour (CYF) were analyzed using standard methods: A = 10...

Open access Research Article 10.9734/afsj/2025/v24i4782

Effect of Bambara Nut Flour Addition on Proximate, Mineral Composition and Sensory Quality of Millet Based Madidi: A Nigerian Solid Gel Food

J. A. Ayo & F. Aba · Asian Food Science Journal · 2020

Madidi was produced from different formulations of pearl millet ogi and bambara nut flours. Five madidi products were produced at the laboratory scale using 100:0 (control), 95:5, 90:10, 85:15 and 80:20 millet to bambara groundnut flours, respectively. Bambara ground nut were cle...

Open access Research Article 10.9734/afsj/2020/v16i430176

Effect of Fermentation on Antinutritional Factors and Functional Properties of Fermented Bambara Nut Flour

O. I. Ola & S. O. Opaleye · Asian Food Science Journal · 2019

Bambara nut (Vigna subterrenean) is a cheap source of leguminous protein that can be a good substitute for relatively expensive animal protein to reduce malnutrition. Despite its potentials, it remains underutilized owing in part to long cooking time, presence of antinutritional...

Open access Research Article 10.9734/afsj/2019/v11i130054