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International Journal of Food Sciences and Nutrition Volume 58, 2007 - Issue 4
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Original

Response surface methodology for studying the effect of processing conditions on some nutritional and textural properties of bambara groundnuts (Voandzei subterranea) during canning

Emmanuel Ohene Afoakwa Department of Biosciences & Biotechnology, University of Strathclyde, Glasgow, UK; Department of Nutrition & Food Science, University of Ghana, Legon—Accra, GhanaCorrespondence[email protected]
,
Agnes Simpson Budu Department of Nutrition & Food Science, University of Ghana, Legon—Accra, Ghana
&
Alan Bullock Merson Department of Nutrition & Food Science, University of Ghana, Legon—Accra, Ghana
Pages 270-281 | Published online: 06 Jul 2009

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Juliet Mubaiwa, Vincenzo Fogliano, Cathrine Chidewe & Anita R. Linnemann. (2017) Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security. Food Reviews International 33:2, pages 167-194.
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Articles from other publishers (11)

Beatrice I. O. Ade-Omowaye, Iryna Smetanska & Diaa Mamdouh. 2021. Food and Potential Industrial Applications of Bambara Groundnut. Food and Potential Industrial Applications of Bambara Groundnut 209 226 .
Adewumi T. Oyeyinka, Anthony O. Obilana & Muthulisi Siwela. 2021. Food and Potential Industrial Applications of Bambara Groundnut. Food and Potential Industrial Applications of Bambara Groundnut 169 187 .
Oluchukwu M.M. Nwadi, Nneka Uchegbu & Samson A. Oyeyinka. (2020) Enrichment of food blends with bambara groundnut flour: Past, present, and future trends. Legume Science 2:1.
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Rajan KatochRajan Katoch. 2020. Ricebean. Ricebean 159 178 .
Dhritiman Saha & A. Manickavasagan. 2020. Pulses. Pulses 17 26 .
M. Gulzar & A. Minnaar. 2017. Sustainable Protein Sources. Sustainable Protein Sources 197 208 .
Felipe Richter Reis. 2017. New Perspectives on Food Blanching. New Perspectives on Food Blanching 7 48 .
Emmanuel Ohene Afoakwa. 2016. Chocolate Science and Technology. Chocolate Science and Technology 450 486 .
Emmanuel Ohene Afoakwa. (2014) Response Surface Methodology for Studying Effects of Pre-Processing Treatments and Processing Time on the Microbial and Sensory Qualities of Cocoyam (Xanthosoma sagittifolium) Leaves During Canning. Journal of Nutritional Health & Food Engineering 1:2.
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Emmanuel Ohene Afoakwa. 2010. Chocolate Science and Technology. Chocolate Science and Technology 236 253 .
Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler & Joselio Vieira. (2008) Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology. Innovative Food Science & Emerging Technologies 9:4, pages 527-533.
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