Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut

Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut

This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TWB), 70:20:10 (ATW), 70:15:15 (BTT) for wheat: AYB:...

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Bibliographic Details
Main Authors: Mopelola A. Dada, Florence A. Bello, Franca O. Omobulejo, Funmilayo E. Olukunle
Format: Article
Language:English
Published: Elsevier 2023-11-01
Series:Heliyon
Subjects:
Biscuit
Pasting properties
Antinutritional factor
Amino acid profile
Antioxidant properties
Sensory attributes
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844023096858

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http://www.sciencedirect.com/science/article/pii/S2405844023096858

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