Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits

Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits

Abstract The consumption of whole grain cereals, pulses and their products, such as biscuits, is associated with protection against nutrition-related non-communicable diseases. Hence, the aim of this study was to evaluate the physicochemical qualities and in vitro starch digestibility of flours and...

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Bibliographic Details
Main Authors: Emmanuel Anyachukwu Irondi, Kazeem Koledoye Olatoye, Hassan Taiye Abdulameed, Olawale Mashood Aliyu, Emmanuel Oladipo Ajani, Osayame Funmilayo Ogbebor
Format: Article
Language:English
Published: BMC 2024-01-01
Series:Food Production, Processing and Nutrition
Subjects:
Biofortified yellow maize
Composite biscuits
Cowpea
Glycaemic index
Physicochemical qualities
Sensory attributes
Online Access:https://doi.org/10.1186/s43014-023-00201-9

Internet

https://doi.org/10.1186/s43014-023-00201-9

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