Enwere N J, Hung Y C
Department of Food Science and Technology, University of Nigeria, Enugu State, Nigeria.
Int J Food Sci Nutr. 1996 Nov;47(6):469-75. doi: 10.3109/09637489609031875.
Some chemical and physical properties of bambara groundnut seed were determined. The proximate composition of the bambara groundnut seed was found to be 9.7% moisture, 16.6% protein, 5.9% fat, 2.9% ash, 4.9% crude fibre and 64.9% carbohydrate. Maximum water absorption was attained after soaking for 11, 9, 6, and 4 h at 25, 40, 50, and 60 degrees C, respectively. Maximum dehulling efficiency was attained when the seeds absorbed 54.7% water and drying for 9 h at 60 degrees C. Study of the microstructure of the raw flour and seed showed that they contained differently shaped and sized starch granules and protein materials within the cell wall in the cotyledon. Milling disorganised the arrangement of these components in the cotyledons. In the steamed moin-moin ('okpa'), all components in the seed had lost their identity and integrity.
测定了 bambara 花生种子的一些化学和物理性质。发现 bambara 花生种子的近似组成为：水分 9.7%、蛋白质 16.6%、脂肪 5.9%、灰分 2.9%、粗纤维 4.9%和碳水化合物 64.9%。分别在 25、40、50 和 60 摄氏度下浸泡 11、9、6 和 4 小时后达到最大吸水量。当种子吸收 54.7%的水分并在 60 摄氏度下干燥 9 小时时，脱壳效率最高。对生面粉和种子微观结构的研究表明，它们在子叶的细胞壁内含有形状和大小各异的淀粉颗粒和蛋白质物质。研磨打乱了这些成分在子叶中的排列。在蒸制的 moin-moin（“okpa”）中，种子中的所有成分都失去了其原有特性和完整性。
