PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR BLENDS FROM CASSAVA, WHEAT AND BAMBARA GROUNDNUT (Vigna subterranea)

High quality cassava flour from low postharvest physiologically deteriorated cassava variety (IITA-TMS-IBA011368) was blended with flour from wheat and Bambara groundnut and analyzed for physicochemical and functional properties to determine their suitability for use in baking industry. DOptima desi...

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Detalhes bibliográficos

Principais autores:	John Praise Alimi, Lateef Oladimeji Sanni, Samson Oladipo Okunade, Olufunke Grace Otitodun, Eunice Iyabo Bamishaiye, Akintoye Rufus Olagbaju, Abubakar Adegboyega Akanni
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Stefan cel Mare University of Suceava 2024-12-01
Colecção:	Food and Environment Safety
Assuntos:	bulk density water absorption capacity proximate composition zeleny baking quality
Acesso em linha:	https://fens.usv.ro/index.php/FENS/article/view/1304/1164
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