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EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
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- Contributor: mr-chris
- engagements: 96
- Case No: 322656ip
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ABSRACT - [ Total Page(s): 1 ]Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored and monitor for their functional properties over a period of four months. The results of the determination of these properties showed that there is variations in the samples functional propterties.
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CHAPTER ONE - [ Total Page(s): 2 ]CULTIVATION OF BAMBARA GROUNDNUTIt is mostly monocropping in a selected plot of land with suitable sandy soil 82% of households in North central are 67% in kavango planted Bambara groundnut in 1993. Estimating an average of 1400m2 per farm cropped with Bambara groundnut, the total production areas sums up to around 3000ha. Production figure are very variable, depending on the rainy season. Due to wide spacing 10 – 12 plants/m2 and lack of improved varieties yield rarely exceed 500kg/ha. Taking 250kg/ha as an overall average of the total production to 750t/year.This d ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored and monitor for their functional properties over a period of four months. The results of the determination of these properties showed that there is variations in the samples functional propterties.
... Continue Reading
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