The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread

The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread

This study aimed to evaluate the influence of fortifying steamed breads with Bambara groundnut (BGN) flour (5%, 10%, 15% and 20%) on their physicochemical and antioxidant characteristics. The water absorption capacity of the flour increased with increasing BGN flour fortification levels, while oil a...

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Bibliographic Details
Main Authors: Mpho Edward Mashau, Thompho Admire Mukwevho, Shonisani Eugenia Ramashia, Muthulisi Siwela
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:CyTA - Journal of Food
Subjects:
Bread
composite flour
dough
proximate composition
textural properties
polyphenolic compounds
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2022.2130435

Internet

https://www.tandfonline.com/doi/10.1080/19476337.2022.2130435

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