发芽对非洲竹芋（Voandzeia subterranea Thouars）种子及产品的碾磨性能和可接受性的影响。
Effects of malting on the milling performance and acceptability of bambara groundnut (Voandzeia subterranea Thouars) seeds and products.
作者信息
Uvere P O, Uwaegbute A C, Adedeji E M
机构信息
Department of Food Science and Technology, University of Nigeria, Nsukka.
出版信息
Plant Foods Hum Nutr. 1999;54(1):49-57. doi: 10.1023/a:1008177221438.
Germinated bambara groundnut was dried by three methods--oven-drying at 50 degrees C, in a solar drier at 38-42 degrees C, and sun drying at 28 +/- 2 degrees C. The samples were milled into flour, and made into 'okpa', a steamed gel. Flour yield increased only in oven-dried malts. The quality of the 'okpa' based on appearance and taste decreased with malting time; solar drying resulted in the poorest product because of its dark color.
发芽的 bambara 花生通过三种方法进行干燥——在 50 摄氏度下烘干、在 38 - 42 摄氏度的太阳能干燥器中干燥以及在 28±2 摄氏度下日晒干燥。将样品磨成面粉，并制成一种蒸制凝胶“okpa”。仅烘干的麦芽粉产量有所增加。基于外观和口感，“okpa”的品质随发芽时间下降；太阳能干燥导致产品最差，因为其颜色较深。
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