Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom

Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom

The aim of this study was to produce biscuit from blend of mushroom flour and wheat flour. The composite flour was at 0, 10, 20, 30 and 40% level of mushroom inclusion. The biscuit was analyzed for proximate composition, physical properties, mineral content, antioxidant properties, carbohydrate inhi...

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Bibliographic Details
Main Authors: Joseph Oghenewogaga Owheruo, Great Iruoghene Edo, David Timileyin Oluwajuyitan, Adeyanmola Oluwaseyi Faturoti, Itohan Ebunoluwa Martins, Patrick Othuke Akpoghelie, Joy Johnson Agbo
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry Advances
Subjects:
Mushroom
Biscuit
Proximate
Mineral
Glycemic Index
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23001971

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