Mixture design approach for the development of a cowpea and banane cochon flour-based gluten-free biscuit: Chemical, glycemic load, sensory and microbiological characteristics of the optimal biscuit

Mixture design approach for the development of a cowpea and banane cochon flour-based gluten-free biscuit: Chemical, glycemic load, sensory and microbiological characteristics of the optimal biscuit

This research aimed to formulate a protein-enriched, low lipid, low reducing sugar gluten-free biscuit from blend flour of Vigna unguiculata (cowpea) and Musa sapientum (banane cochon) which was safe for consumption and had an acceptable glycemic load. Five blend flours from banane cochon and cowpea...

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Bibliographic Details
Main Authors: Bilkissou Njapndounke, Romial Joel Ngouénam, Edith Marius Foko Kouam, Gires Teboukeu Boungo, Julie Mathilde Klang, François Zambou Ngoufack
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Future Foods
Subjects:
Banane cochon
Blend flour
Cowpea
Optimal gluten-free biscuit
Mixture design
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833523000503

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http://www.sciencedirect.com/science/article/pii/S2666833523000503

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