Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties

Author:

Ukom Anthony,Ndukwe Blessing,Ebuka Ezeh,Adiegwu Enid

Publisher

Elsevier BV

Reference57 articles.

1. P.E. Abidin, E. Dery, F.K. Amagloh, K. Asare et al., Training of trainer’s module for orange- fleshed sweet potato (OFSP). Utilization and processing, International Potato Center; Nutrition Department of the Ghana Health Service (2015) Tamale, Ghana, 4.

2. Functional components and medicinal properties of food: A review;Abuajah;Journal of Food Science and Technology,2015

3. Chemical, functional and sensory properties of African yam bean (Sphenostylis stenocarpa) and cowpea (Vigna unguiculata);Achinewhu;Plant Foods for Human Nutrition,2003

4. Comparative study of the functional properties of Bambara groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours;Adewale;Food Research International,2004

5. Microbiology and safety of ogi fermentation: A review;Adisa;European journal of nutrition & food safety,2020

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