| Autor: |
John Owusu, Agnes Amissah, Ebenezer Nartey, Joseph Ahima |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
International Journal of Technology and Management Research. 1:24-28 |
| ISSN: |
2026-6480 |
| Popis: |
Cooking of bambara groundnut is time and energy consuming. This research was therefore carried out to find a way of reducing the cooking time of bambara groundnut and at the same time reduce losses of nutrients. Green pawpaw slices, both fresh and dried were added to the raw bambara groundnut and cooked. The treated Bambara groundnut recorded the lowest cooking time (P |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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