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Effect of Germination Duration on the Chemical Composition, functional and Pasting Properties of Acha Flour and its Potential for Biscuit Production

Autor: A Agbatutu, G K Iribom, J A Ayo

Publikováno v: NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES. 1:9-17

Germinated acha flour was prepared by washing the acha grain (with tap water), soaking(for 6hours), drained, spread evenly on jute bag to germinate for varied duration(0, 12, 24, 36 and 48 h). The varied germinated grains were dried in a hot air oven

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a590c3189599002ff50bcd4ece3d329
https://doi.org/10.46912/napas.103

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