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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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2017
Assuntos:
Original Research
Acesso em linha: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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