Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties

It was envisaged that the inclusion of treated distiller's spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5–35%. The effects of this fortifica...

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Bibliographic Details
Published in:Food Sci Nutr
Main Authors: Awoyale, Wasiu, Maziya‐Dixon, Busie, Sanni, Lateef Oladimeji, Shittu, Taofik Akinyemi
Format: Artigo
Language:Inglês
Published: John Wiley and Sons Inc. 2015
Subjects:
Original Research
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4708642/
https://ncbi.nlm.nih.gov/pubmed/26788307
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.254
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