Figure 5 - uploaded by Oluwafemi Ayodeji Adebo
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Scanning electron micrographs of traditional and novel processed Bambara groundnut f lours: (A) raw Bambara groundnut f lour (RBGN); (B) fermented Bambara groundnut f lour (FBGN); (C) malted Bambara groundnut f lour (MBGN); (D) ultrasonicated Bambara groundnut f lour (UBGN). CW = cell wall; PB = protein bodies; SG = starch granules.
Source publication
This study examined the impact of traditional (fermentation, malting) and novel (ultrasonication) processing technologies on the thermo-pasting, microstructural, nutritional, and antioxidant properties of finger millet (FM) and Bambara groundnut (BGN) flours. Fermentation, malting, and ultrasonication enhanced the water/oil absorption capacity (WAC...
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