Physicochemical, functional, and color properties of composite flour from peanut, chickpea, maize, and orange-fleshed sweet potato

This study evaluated the physicochemical and color properties of composite flour made from peanut (P), chickpea (C), maize (M), and orange flesh sweet potato (OFSP). The color attributes (L*, a*, b*, c*, h°) varied significantly among samples, with L* (lightness) values ranging from 53.31 to 61.54....

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Autors principals:	Gashaw Abebaw, Welday Hailu, Tefera Belachew
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2026-06-01
Col·lecció:	Applied Food Research
Matèries:	Composite flour Orange flesh sweet potato Physicochemical composition
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2772502226001034
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