Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security

Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review

(2014) M. Naushad Emmambux et al.   STARCH-STARKE

Potential of Bambara Groundnut (Vigna subterranea(L.)Verdc) Milk as a Probiotic Beverage—A Review

(2013) Yvonne Y. Murevanhema et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Mung Bean: Technological and Nutritional Potential

(2013) P. K. Dahiya et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Preparation, Consumption, and Nutritional Composition of West African Cowpea Dishes

(2011) Y. E. Madodé et al.   ECOLOGY OF FOOD AND NUTRITION

Chemical and microstructural evaluation of ‘hard-to-cook’ phenomenon in legumes (pinto bean and small-type lentil)

(2011) Mansoureh Pirhayati et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ANTIOXIDANT PROPERTIES OF CONDIMENT PRODUCED FROM FERMENTED BAMBARA GROUNDNUT (VIGNA SUBTERRANEA L. VERDC)

(2011) A.O. ADEMILUYI et al.   JOURNAL OF FOOD BIOCHEMISTRY

The effect of storage on the solubilization pattern of bean hull non-starch polysaccharides

(2010) T.M. Shiga et al.   CARBOHYDRATE POLYMERS

Changes in Polyphenols Distribution and Antioxidant Activity during Fermentation of Some Underutilized Legumes

(2009) G. Oboh et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effects of bambara groundnut (Vigna subterranea) variety and processing on the quality and consumer appeal for its products

(2009) Christina Antwiwaa Nti   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of cooking on non-starch polysaccharides of hard-to-cook beans

(2008) Tânia M. Shiga et al.   CARBOHYDRATE POLYMERS

Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and bambara groundnut (Vigna subterranean)

(2008) A.A. Yusuf et al.   FOOD CHEMISTRY

Impact of the Hard-to-Cook Phenomenon on Phenolic Antioxidants in Dry Beans (Phaseolus vulgaris)

(2008) Cynthia M. Machado et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical properties of bambara groundnuts from Botswana

(2008) S.M. Mpotokwane et al.   JOURNAL OF FOOD ENGINEERING

Modeling of water absorption of Botswana bambara varieties using Peleg’s equation

(2008) V.A. Jideani et al.   JOURNAL OF FOOD ENGINEERING

Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes

(2008) Yadahally N. Sreerama et al.   JOURNAL OF FOOD ENGINEERING

Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds

(2007) K.G. Kaptso et al.   JOURNAL OF FOOD ENGINEERING