Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan)

Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2), respectively. The developed cracker biscuits were evaluated for chemical acid compositi...

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Detalles Bibliográficos
Autores principales: Olagunju, Aderonke Ibidunni, Omoba, Olufunmilayo Sade, Enujiugha, Victor Ndigwe, Aluko, Rotimi Emmanuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189609/
https://www.ncbi.nlm.nih.gov/pubmed/30349668
http://dx.doi.org/10.1002/fsn3.748

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189609/
https://www.ncbi.nlm.nih.gov/pubmed/30349668
http://dx.doi.org/10.1002/fsn3.748

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