Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph an...

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Hlavní autoři:	Awolu Olugbenga Olufemi, Oseyemi Grace Funmilayo
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Sciendo 2016-12-01
Edice:	Acta Universitatis Cibiniensis. Series E: Food Technology
Témata:	cassava starch cocoyam flour composite flour optimised viscoelastic pasting characteristics
On-line přístup:	https://doi.org/10.1515/aucft-2016-0016
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