Enzyme and antioxidant activities of malted bambara groundnut as affected by steeping and sprouting times

HIGHLIGHTS

• who: Adeola Helen Adetokunboh and collaborators from the Department of Food Science and Technology, Cape Peninsula University of Technology have published the research: Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times, in the Journal: Foods 2022, 11, 783. of /2022/
• what: The aim of this study was to investigate the enzyme and antioxidant activities of malted BGN affected by and BGN was malted by in distilled water at 25-30 ◦ C for 36 and 48 h and then sprouted for 144 h at 30 ◦ C. Samples were drawn . . .
  

   

  

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