In vitro digestibility of hydrothermally modified groundnut ( L.) starch and flour.

In-vitro digestibility and functional properties of Bambara groundnut () (BG) flour, and its native and hydrothermally modified starches were investigated. The isolated native starch (BNS) was modified by annealing at 50°C for 48 hr (BAS), and heat-moisture treated at 100°C for 16 hr at 25% moisture level (BHS). The crude protein of BG flour was 16.