Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut.

Autor: Chinma CE; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria.; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa., Abu JO; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria.; Department of Food Science and Technology, University of Agriculture Makurdi, Makurdi, Nigeria., Afolabi FH; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria., Nwankwo P; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria., Adebo JA; Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa., Oyeyinka SA; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.; National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT UK., Njobeh PB; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa., Adebo OA; Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2023 Jan; Vol. 60 (1), pp. 190-199. Date of Electronic Publication: 2022 Oct 15.