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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Detalles Bibliográficos
Autores principales: Dada, Mopelola A., Bello, Florence A., Omobulejo, Franca O., Olukunle, Funmilayo E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10687072/
https://www.ncbi.nlm.nih.gov/pubmed/38034758
http://dx.doi.org/10.1016/j.heliyon.2023.e22477

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10687072/
https://www.ncbi.nlm.nih.gov/pubmed/38034758
http://dx.doi.org/10.1016/j.heliyon.2023.e22477

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