Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends

Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends

The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) (Eleusine coracana) and B...

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Bibliographic Details
Main Authors: Chiemela Enyinnaya Chinma, Patricia Ayuba Ibrahim, Olajide Emmanuel Adedeji, Vanessa Chinelo Ezeocha, Elizabeth Ugbede Ohuoba, Salamatu Ibrahim Kolo, Ruhaimat Abdulrahman, Nonyelum Laurentia Ogochukwu Anumba, Janet Adeyinka Adebo, Oluwafemi Ayodeji Adebo
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Heliyon
Subjects:
Cereal
Biscuit
Gluten-free
Antioxidant
Antinutrients
Texture
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844022021375

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