Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effects of protein hydrolysis of moisture conditioned (20 and 53 %) and heat-treated Bambara groundnut seeds on the moisture and protein composition of resulting flours run under buffer conditions.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques:

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effects of protein hydrolysis of moisture conditioned (20 and 53 %) and heat-treated Bambara groundnut seeds on the moisture and protein composition of resulting flours run with enzyme.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques:

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of protein hydrolysis of resulting flours from infrared, microwaved processing alone and in combination of Bambara groundnut seeds at 20 % moisture on viscosity during pasting. RUT-raw seeds, C20- 20 % moisture, 20IR5- 5 min infrared, 20IR10-10 min infrared, 20MW5- 5 min microwave, 20MW10 - 10 min microwave, 20COM5- 5 min combined, 20COM10- 10 min combined.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Viscosity

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of protein hydrolysis of resulting flours from infrared, microwaved processing alone and in combination of Bambara groundnut seeds at 20 % moisture on viscosity during pasting. RUT-raw seeds, C53- 53 % moisture, 53IR5- 5 min infrared, 53IR10-10 min infrared, 53MW5- 5 min microwave, 53MW10- 10 min microwave, 53COM5- 5 min combined, 53COM10- 10 min combined.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Viscosity

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of trypsin on protein hydrolysis of resulting flours from infrared, microwaved processing alone and in combination of Bambara groundnut seeds at 20 % moisture on viscosity during pasting. RUT-raw seeds, C20- 20 % moisture, 20IR5- 5 min infrared, 20IR10-10 min infrared, 20MW5- 5 min microwave, 20MW10 - 10 min microwave, 20COM5- 5 min combined, 20COM10- 10 min combined.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Viscosity

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of trypsin on protein hydrolysis of resulting flours from infrared, microwaved processing alone and in combination of Bambara groundnut seeds at 20 % and 53 % moisture on viscosity during pasting. RUT-raw seeds, C53- 53 % moisture, 53IR5- 5 min infrared, 53IR10-10 min infrared, 53MW5- 5 min microwave, 53MW10- 10 min microwave, 53COM5- 5 min combined, 53COM10- 10 min combined.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Viscosity

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Combined heat-treated samples before protein hydrolysis. Light micrographs under polarised light and unstained of resulting flours from untreated, combined infrared and microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Before protein hydrolysis micrographs show aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, infrared heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, infrared heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, combined infrared and microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, combined infrared and microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis using trypsin resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effects of heat treatment methods of moisture conditioned (20 and 53 %) Bambara groundnut seeds under buffer conditions on thermal profiles of resulting flours.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques:

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effects of heat treatment methods of moisture conditioned (20 and 53 %) Bambara groundnut seeds on thermal profiles of resulting flours treated with an enzyme. A∗

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques:

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: A and B: SDS-PAGE under reducing and non-reducing condition of Bambara groundnut seeds of 20 % or 53 % moisture content were heat treated at 130 °C; Treatments were performed at 1200W.A and B:1- Standard proteins, 2- raw seeds, 3–20 % moisture 10 min infrared, 4–53%moisture 10 min infrared, 5–20 % moisture 10 microwave, 6–53 % moisture 10 min microwave, 7–20 % moisture,10 min combined, 8–53 % moisture 10 min combined. C depicts SDS-PAGE under non reducing conditions of 20 % and 53 % Bambara groundnut seed flours after protein hydrolysis with trypsin.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: SDS Page

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of heat treatment using infrared, microwave and a combined treatment on Deconvoluted peaks of Amide I region of Bambara protein. RUT-raw seeds, C20- 20 % moisture, 20IR5- 5 min infrared, 20IR10-10 min infrared, 20MW5- 5 min microwave, 20MW10 - 10 min microwave, 20COM5- 5 min combined, 20COM10- 10 min combined. B.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques:

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of heat treatment using infrared, microwave and a combined treatment on Deconvoluted peaks of Amide I region of Bambara protein. A. RUT-raw seeds, C53- 53 % moisture, 53IR5- 5 min infrared, 53IR10-10 min infrared, 53MW5- 5 min microwave, 53MW10- 10 min microwave, 53COM5- 5 min combined, 53COM10- 10 min combined.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: