Texture and interlinked post-process microstructures determine the in vitro starch digestibility of Bambara groundnuts with distinct hard-to-cook levels.
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DOI: 10.1016/j.foodres.2019.02.022
Abstract: Particular storage conditions are described to promote the development of the hard-to-cook (HTC) phenomenon for most legumes. However, it is not clearly established whether the HTC phenomenon influences starch digestion kinetics. Therefore, this study explored… read more here.
Keywords: htc; bambara groundnuts; groundnuts distinct; starch digestion ... See more keywords