Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour

Nutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 – 80.75%), bambara g...

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Hlavní autoři:	Awolu Olugbenga Olufemi, Olokunsusi Eunice Yetunde
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Sciendo 2017-12-01
Edice:	Acta Universitatis Cibiniensis. Series E: Food Technology
Témata:	amaranth grain amino acid profile bambara groundnut minerals nutritional quality optimized
On-line přístup:	https://doi.org/10.1515/aucft-2017-0014
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