Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as influence by bambara groundnut substitution

Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as influence by bambara groundnut substitution

Abstract The research was designed to ascertain the potential of bambara groundnut inclusion in wheat bread to improve antioxidant activity, modulate carbohydrate hydrolyzing enzyme activities, and lower glyceamic index/ load. Protein (g/100 g) (11.2—11.73) and energy value (kcal/100 g) (421.5—435.5...

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Bibliographic Details
Main Authors: Samuel Oladeji Oguntuase, Oluwole Steve Ijarotimi, Timilehin David Oluwajuyitan, Ganiyu Oboh
Format: Article
Language:English
Published: Springer 2022-03-01
Series:SN Applied Sciences
Subjects:
Wheat-bambara groundnut bread
Nutritional quality
Glyceamic index
Antioxidant properties
Online Access:https://doi.org/10.1007/s42452-022-05018-8

Internet

https://doi.org/10.1007/s42452-022-05018-8

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