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Valorizing Underutilized Cereals and Legumes: Optimizing Functional Properties of Composite Flour and Nutritional Composition of Extruded Puffed Snack From Fonio and Winged Bean Flour Blends

ABSTRACT This study investigated quality attributes of fonio and winged bean composite flour and its extruded puffed snacks (EPSs). A simplex lattice mixture design was employed to obtain nine flour combinations. The functional properties of the composite flour were determined and thereafter it was...

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Furkejuvvon:
Váldodahkkit: Temitope Babatunde, Adekola Adegoke, Celestina Omohimi, Olajide Sobukola, Oluseye Onabanjo, Abdul‐Rasaq Adebowale
Materiálatiipa: Artigo
Giella:Inglês
Almmustuhtton: Wiley 2026-03-01
Ráidu:Legume Science
Fáttát:
antinutrients
mineral composition
optimum combinations
pasting properties
puffed snacks
twin‐screw extruder
Liŋkkat:https://doi.org/10.1002/leg3.70086
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