Influence of microwave‐assisted roasting on the proximate, techno‐functional, thermal, structural and storage properties of <scp>African</scp> walnut ( <i>Tetracarpidium conophorum</i> ) flour

This study shows that the physical modification of African walnut flour through microwave roasting serves as a potential and promising technique to improve its food application across various food industries for novel product development. © 2025 Society of Chemical Industry.