Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.)

Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (Phaseolus vulgaris L.)

Common bean forms a significant part of the diet in Africa and hence plays a critical role in human nutrition. In order to promote it, this study was designed to investigate the effects of fully substituting eggs with bean milk on the physical, nutritional and organoleptic properties of biscuits mad...

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Bibliographic Details
Main Authors: Josiane Emilie Germaine Mbassi, Ngatchou Alban, Zing Zing Bertrand, Akhobakoh Mikhail, Nchanji Eileen Bogweh
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:International Journal of Food Properties
Subjects:
Bean milk
Cassava flour
Sensory quality
nutrition
Physical properties
health
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2022.2058014

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