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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Bibliografiske detaljer
Udgivet i: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
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2017
Fag:
Original Research
Online adgang: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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