Journal of Food Technology

Year: 2009
Volume: 7
Issue: 4
Page No. 111 - 114

Utilization of Bambara Groundnut Flour Blends in Bread Production

Authors : Yetunde Ezinwanyi Alozie, Mary Arikpo Iyam, Olajumoke Lawal, Ukpong Udofia and Ime Franklin Ani

References

AOAC., 2000. Association of Official Analytical Chemists of Official Methods of Analysis. 17th Edn., AOAC International, Washington, DC., USA., ISBN-13: 978-093558467-7.

Amadi, E.N., I.S. Barimalaa and J. Omosigho, 1999. Influence of temperature on the fermentation of bambara groundnut (Vigna subterranea) to produce a dawadawa-type product. Plant Foods Hum. Nutr., 54: 13-20.
CrossRef  |  

Aykroyd, W.R., 1981. Legumes in Human Nutrition. 2nd Edn., FAO, Rome.

Ceserani, V., R. Kinton and D. Foskett, 1995. Practical Cookery. 8th Edn., Hodder and Stonghton, London.

Davidson, S., R. Passmore, J.F. Brock and A.S. Truswell, 1980. Human Nutrition and Dietetics. Churchill Livingstone, New York, pp: 213-215.

Echendu, C.A., 2004. Nutrient composition and functional properties of maize (Zea mays) and bambara groundnut (Vigna subteranea) flour blends. Nig. J. Nutr. Sci., 25: 18-22.

Elegbede, J.A., 1998. Legumes. In: Nutritional Quality of Plant Foods. Osagie, A.U. and O.U. Eka (Eds.). Post Harvest Research Unit, University of Benin, Ambik Press, Benin City, Nigeria, pp: 53-83.

Enwere, N.J. and Y.C. Hung, 1996. Some chemical and physical properties of bambara groundnut (Voandzeia subterranea Thouars) seed and products. Int. J. Food Sci. Nutr., 47: 469-475.
Direct Link  |  

FAO, 2001. Targeting for Nutrition Resources for Advancing Well Being. Food and Agricultural Organization, Rome.

Iwe, M.O., 2002. Handbook of Sensory Methods and Analysis. 1st Edn., Rejoint Communication Services Ltd., Enugu, Nigeria, Pages: 71.

Mensah, P. and A. Tomkins, 2003. Household level technologies to improve the availability and preparation of adequate and safe complementary foods. Food Nutr. Bull., 24: 104-125.
PubMed  |  Direct Link  |  

Nnam, N.M., 2001. Comparison of protein nutritional value of food blends based on sorghum, bambara groundnut and sweet potatoes. Int. J. Food Sci. Nutr., 52: 25-29.
Direct Link  |  

Obizoba, I.C. and H.I. Egbuna, 1992. Effect of germination and fermentation on the nutritional quality of bambara nut (Voandzeia subterranea L. Thouars) and its product (milk). Plants Food Hum. Nutr., 42: 13-23.
CrossRef  |  Direct Link  |  

Obizoba, I.C., 1983. Nutritive value of cowpeas, bambara groundnut and rice mixtures in rats. Nutr. Rep. Int., 27: 709-712.

Onimawo, I.A., A.H. Momoh and A. Usman, 1998. Proximate composition and functional properties of four cultivar of bambara groundnut (Voandezeia subterranea). Plant Foods Human Nutr., 53: 153-158.

Stephens, J.M., 2003. Bambara Groundnut (Voandezeia subterranean (L) Thouars). Institute of Food and Agricultural Sciences (IFAS), Florida, USA.

Design and power by Medwell Web Development Team. © Medwell Publishing 2024 All Rights Reserved