Effects of Bambara groundnut and butternut blend on proximate, mineral, beta-carotene and folic acid contents of sorghum flour

Effects of Bambara groundnut and butternut blend on proximate, mineral, beta-carotene and folic acid contents of sorghum flour

The refined sorghum flour (SF) used is limited in fiber and micronutrients because of bran removal during milling, and protein digestibility is poor due to kafrin crosslinking. In this research, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and butternut (BU) powder (23%) blending on SF were...

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Bibliographic Details
Main Authors: Rosemary Kobue-Lekalake, Oduetse Daniel Gopadile, Gulelat Desse Haki, Eyassu Seifu, Moenyane Molapisi, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi, Geremew Bultosa
Format: Article
Language:English
Published: AIMS Press 2022-09-01
Series:AIMS Agriculture and Food
Subjects:
bambara groundnut
blending
butternut
nutrients
sorghum flour
Online Access:https://www.aimspress.com/article/doi/10.3934/agrfood.2022049?viewType=HTML

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https://www.aimspress.com/article/doi/10.3934/agrfood.2022049?viewType=HTML

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