Substituting Whole Wheat Flour with Pigeon Pea (<i>Cajanus cajan</i>) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion
Pigeon pea (<i>Cajanus cajan</i> (L.) Millsp.), a potential legume as an economical source of protein, is commonly cultivated in tropical and subtropical regions of the world. Therefore, pigeon pea may be potentially used as a substitute to improve the nutritional profile of foods. In th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/20/3157 |