Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties

It was envisaged that the inclusion of treated distiller's spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5–35%. The effects of this fortifica...

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Detalles Bibliográficos
Autores principales: Awoyale, Wasiu, Maziya‐Dixon, Busie, Sanni, Lateef Oladimeji, Shittu, Taofik Akinyemi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708642/
https://www.ncbi.nlm.nih.gov/pubmed/26788307
http://dx.doi.org/10.1002/fsn3.254

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708642/
https://www.ncbi.nlm.nih.gov/pubmed/26788307
http://dx.doi.org/10.1002/fsn3.254

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