Publications by authors named "Peter Mukwevho"
Article Synopsis
- Heat treatment of Bambara groundnut seeds lowers the paste viscosities of resulting flours by causing structural changes in the protein that encapsulate starch.
- Trypsin hydrolysis of these proteins leads to the visible separation of starch granules and significantly increases paste viscosities from 733.9 mPa s to 2081.71 mPa s.
- The study also finds that combined microwave and infrared heating alters the protein's secondary structures, increasing β-sheet content while decreasing α-helix, impacting the flour's overall properties.
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