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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Detalles Bibliográficos
Autores principales: Chinma, Chiemela Enyinnaya, Ibrahim, Patricia Ayuba, Adedeji, Olajide Emmanuel, Ezeocha, Vanessa Chinelo, Ohuoba, Elizabeth Ugbede, Kolo, Salamatu Ibrahim, Abdulrahman, Ruhaimat, Ogochukwu Anumba, Nonyelum Laurentia, Adebo, Janet Adeyinka, Adebo, Oluwafemi Ayodeji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562233/
https://www.ncbi.nlm.nih.gov/pubmed/36247135
http://dx.doi.org/10.1016/j.heliyon.2022.e10849

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562233/
https://www.ncbi.nlm.nih.gov/pubmed/36247135
http://dx.doi.org/10.1016/j.heliyon.2022.e10849

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