Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean)
Abdel Rahman S. M. Eltayeb1, Ali O. Ali2, Azza A. Abou-Arab3* and Ferial M. Abu-Salem3
1Faculty of Agricultural Technology and Fish Sciences, Al Neelain University, Sudan.
2Department of Food Science and Technology, University of Gezira, Sudan.
3Department of Food Technology, National Research Centre, Dokki, Cairo, Egypt.
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