The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours-Reference-Cited by-同舟云学术

The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

Published:2016-10-06 Issue:1 Volume:2 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Bamigbola Y.A.¹,Awolu O.O.¹,Oluwalana I.B.¹

Affiliation:

1. Department of Food Science and Technology, Federal University of Technology Akure Nigeria

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2016.1245060.pdf

Reference62 articles.

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2. Chemical, physico-chemcial and sensory properties of soy-plantain flour;Abioye;African Journal of Food Science,2011

3. Functional and physicochemical properties of flour of six mucuna species;Adebowale;African Journal of Biotechnology,2008

4. Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria;Adejuyitan;African Journal of Food Science,2009

5. Nutritional and anti-nutritional composition of flour made from plantain and banana hybrid pulp and peel mixture;Adeniji;Nigerian Food Journal,2007

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