Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

The effect of substituting maize (<i>masa</i>) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and B...

Full description

Bibliographic Details
Main Authors: Mpho Edward Mashau, Tumelo Mabodze, Ompilela Justice Tshiakhatho, Henry Silungwe, Shonisani Eugenia Ramashia
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Molecules
Subjects:
tortillas
Bambara groundnut
maize (<i>masa</i>), proximate composition
thermal properties and bioactive compounds
Online Access:https://www.mdpi.com/1420-3049/25/13/3035

Internet

https://www.mdpi.com/1420-3049/25/13/3035

Similar Items