Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

This study is designed to evaluate the effect of wheat flour substitution with Clerodendrum volubile at different level (1, 3, 5 and 10%) on antioxidant, proximate, mineral and sensory acceptability of wheat bread. The wheat flour was substituted with CVLP at different level (1, 3, 5, and 10%) in th...

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Bibliographic Details
Main Authors: Karigidi Kayode Olayele, Akintimehin Emmanuel Sina, Ogunbameru Faith Esther, Adetuyi Foluso Olutope
Format: Article
Language:English
Published: Sciendo 2021-12-01
Series:Acta Universitatis Cibiniensis. Series E: Food Technology
Subjects:
antioxidant
bread
clerodendrum volubile
polyphenol
proximate
sensory
Online Access:https://doi.org/10.2478/aucft-2021-0021

Internet

https://doi.org/10.2478/aucft-2021-0021

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