Cooking quality, nutritional and antioxidant properties of gluten-free maize – Orange-fleshed sweet potato pasta produced by extrusion

Author:

Baah R.O.ORCID,Duodu K.G.ORCID,Emmambux M.N.ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Comparison of the proximate composition, total carotenoids and total polyphenol content of nine orange-fleshed sweet potato varieties grown in Bangladesh;Alam;Foods,2016

2. Official methods of analysis of AOAC international;AOAC,2019

3. Cooking effect on the bioactive compounds, texture, and color properties of cold-extruded rice/bean-based pasta supplemented with whole carob fruit;Arribas;Foods,2020

4. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products;Awika;Journal of Agricultural and Food Chemistry,2003

5. Malnutrition in sub–saharan Africa: Burden, causes and prospects;Bain;Pan African Medical Journal,2013

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