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Germinated bambara groundnut was dried by three methods – oven-drying at 50 °C, in a solar drier at 38–42 °C, and sun drying at 28 ± 2 °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...
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