Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes

Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes

Wheat bread (WB) triggers celiac disease to the vulnerable consumers which has no cure except controlled or abstinence from gluten injection in the diet. Besides, wheat importation is costly which reflects on bread cost. This study aimed at elaborating and analyzing gluten free sourdough bread (SB)...

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Bibliographic Details
Main Authors: I.N. Okwunodulu, G.N. Egbuta, F.U. Okwunodulu, C.M. Ojinnaka, S.C. Onyeiwu
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry Advances
Subjects:
Non-gluten cereals
Sourdough breads
Micronutrients
Physical properties
Acceptability
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24000297

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X24000297

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