Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake

Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake

Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake

LITERATURE REVIEW

2.1 WHEAT

Wheat is perhaps the most popular cereal grain for the production of bread and especially for the production of cake and other pastries. Wheat produces a white flour. Its uniques properties alone produce bread dough of strength and elasticity required to produce a low density bread and pastries of desirable texture and flavour. [Read more…]

Bambara Groundnut – Effect Of Packaging Material On Sensory Properties

Bambara Groundnut – Effect Of Packaging Material And Oil Type On Sensory Properties And Microbial Stability

Bambara Groundnut – Effect Of Packaging Material And Oil Type On Sensory Properties And Microbial Stability

Bambara groundnut (Vigna subterranea), is one of the indigenous African crops currently receiving interest from researchers, because of its high yield and resistance to diseases (Hepper, 1970; Akande et al., 2009), as well as its adaptability to poor soils and rainfall. [Read more…]