Germinated bambara groundnut was dried by three methods–oven-drying at 50 degrees C, in a solar drier at 38-42 degrees C, and sun drying at 28 +/- 2 degrees C. The samples were milled into flour, and made into ‘okpa’, a steamed gel. Flour yield increased only in oven-dried malts. The quality of the ‘okpa’ based on appearance and taste decreased with malting time; solar drying resulted in the poorest product because of its dark color.
Plant Foods for Human Nutrition 02/1999; 54(1):49-57. DOI:10.1023/A:1008177221438