In vitro antioxidant, anti-inflammatory and in vivo anti-hyperglycemia potentials of cookies made from sorghum, orange-flesh-sweet-potato and mushroom protein isolate flour blends fed to Wistar rats
Cookies were produced from a blend of sorghum, orange-flesh-sweet-potato and mushroom protein isolate flour at different ratios viz: MOS A (60:20:20), MOS B (40:30:30), MOS C (30:35:35), MOS D 30:40:30) and MOS E (100% wheat flour) as control. The cookies were investigated for their physicochemical...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000837 |