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The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents. The proximate and compositions were optimized using optimal model design of response surface methodology. The independent variab...

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Principais autores: Y.A. Bamigbola, O.O. Awolu, I.B. Oluwalana
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis Group 2016-12-01
coleção:Cogent Food & Agriculture
Assuntos:
antioxidants
composite flour
optimization
pasting characteristics
plantain flour
tigernut flour
wheat flour
Acesso em linha:http://dx.doi.org/10.1080/23311932.2016.1245060
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