Legumes are a major food crop in many developing nations. However, orphan or
underutilized legumes are domesticated legumes that have valuable properties but are less …

In this study, the physicochemical, cooking quality and organoleptic properties of noodles
prepared from wheat substituted with Bambara protein isolate at different proportions were …

Traditional complementary foods are mainly starchy foods with limiting nutrient quality and
can be fortified using protein rich crops like almond seed. This research thus aimed at …

Bambara groundnut is a neglected and underutilized legume because its industrial potential
has not been fully exploited. However, the utilization of Bambara groundnut flour in the food …

Abari (a maize-based pudding) was prepared from five selected formulations of maize-
bambara groundnut composite flours generated using central rotatable design of Response …

Custard, a sole cornstarch-made weaning food in developing country, was enriched with
Bambara groundnut protein isolate (BPI) in order to increase its protein content and reduce …

Croissants are wheat flour‐based delicious bakery products that are usually consumed as
part of breakfast or lunch meals. In this study, fermented bambara groundnut was used to …

Bambara groundnut, malted sorghum, pearl millet, and banana were processed into flours
and mixed in the ratio of 50: 20: 20: 10, respectively. Using response surface methodology …

This study evaluated the nutritional, antinutritional properties, and consumer preferences of
five maize-based snacks at the household level. The physical, nutritional, and antinutritional …

Spreads are made from plant oil and similar to margarine but with lower fat. In this study,
Bambara spreads (BS) were made from pre-treated Bambara groundnuts using two different …