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Proximate composition and functional properties of maize and bambara groundnut flour blends for 'moin-moin oka' production



Proximate composition and functional properties of maize and bambara groundnut flour blends for 'moin-moin oka' production



Journal of Sustainable Agriculture and the Environment 6(1): 105-111



The proximate composition, functional properties and viscosity of blended maize and bambara groundnut flour used in 'moin moin oka' preparation were investigated. Maize flour was substituted with 10, 20, 30, 40, and 50% bambara groundnut flour. Protein, moisture, fat, crude fibre, ash, carbohydrate, swelling capacity, foaming capacity, gelation capacity, emulsion capacity, viscosity, oil and water absorption were determined in the flour blends.

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Accession: 004287422

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