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: | Sirin Sachanarula, Praew Chantarasinlapin, Sirichai Adisakwattana |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-10-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/20/3157 |
Similar Items
-
PIGEON PEA (Cajanus cajan) AN ALTERNATIVE IN THE FOOD INDUSTRY
by: Carmen Lucia Navarro V, et al.
Published: (2014-12-01) -
Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours
by: Dorothy C. Arukwe, et al.
Published: (2022-12-01) -
Transcriptome profiling of two contrasting pigeon pea (Cajanus cajan) genotypes in response to waterlogging stress
by: Anshika Tyagi, et al.
Published: (2023-01-01) -
Effect of Feeding Pigeon Pea (Cajanus cajan) Seed Meal on Nutrients Intake and Growth Performances of Broiler Chicken Breeds
by: Tiruneh Ali Solomon, et al.
Published: (2023-09-01) -
Site specific evaluation of pigeon pea (Cajanus cajan) variety IPA 203 through participatory approach
by: A K SINGH, et al.
Published: (2021-09-01)