Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated...

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Salvato in:
Dettagli Bibliografici
Pubblicato in:Food Sci Nutr
Autori principali: Ohizua, Ehimen R., Adeola, Abiodun A., Idowu, Micheal A., Sobukola, Olajide P., Afolabi, T. Adeniyi, Ishola, Raphael O., Ayansina, Simeon O., Oyekale, Tolulope O., Falomo, Ayorinde
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2017
Soggetti:
Original Research
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC5448366/
https://ncbi.nlm.nih.gov/pubmed/28572965
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.455
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