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Public Article
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Effect of Cooking on Cooking Time, Nutritional Content and Sensory Properties of Pawpaw-treated Bambara Groundnut
ISSN: 2026 - 6480
Publisher: author
Effect of Cooking on Cooking Time, Nutritional Content and Sensory Properties of Pawpaw-treated Bambara Groundnut
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 2
Article Transparency Score: 3
Article Operation Score: 2
Article Articles Score: 3
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Koforidua Technical University
International Journal Address (IAA):
IAA.ZONE/2026393286480
eISSN
:
2026 - 6480
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ISSN Validator
Abstract
Cooking of bambara groundnut is time and energy consuming. This research was therefore carried out to find a way of reducing the cooking time of bambara groundnut and at the same time reduce losses of nutrients. Green pawpaw slices, both fresh and dried were added to the raw bambara groundnut and cooked. The treated Bambara groundnut recorded the lowest cooking time (P
