Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends-Reference-Cited by-同舟云学术

Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends

Published:2022-10 Issue:10 Volume:8 Page:e10849
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Chinma Chiemela Enyinnaya,Ibrahim Patricia Ayuba,Adedeji Olajide Emmanuel,Ezeocha Vanessa Chinelo^ORCID,Ohuoba Elizabeth Ugbede,Kolo Salamatu Ibrahim^ORCID,Abdulrahman Ruhaimat,Ogochukwu Anumba Nonyelum Laurentia,Adebo Janet Adeyinka,Adebo Oluwafemi Ayodeji

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference45 articles.

1. Approved Methods of the American Association of Cereal Chemists;AACC International,2015

2. Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with Bambara groundnut (Voandzeia subterranea) seed flour;Abdualrahman;J. Saudi Soc. Agri. Sci.,2019

3. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour;Adebiyi;Food Chem.,2017

4. Application of Bambara groundnut in the production of cookies;Adegbanke;Food Sci. Qual. Manag.,2019

5. Quality evaluation of snacks produced from blends of unripe plantain, Bambara groundnut and turmeric flour;Adegunwa;J. Food Process. Preserv.,2017

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Review on finger millet (Eleusine coracana L.): Nutritional composition, modification, its effect on physicochemical, structural, functional properties, and its applications;Journal of Food Composition and Analysis;2024-11

2. Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time;Food Chemistry: X;2024-06

3. Millet-Based Food Products: An Overview;Current Food Science and Technology Reports;2024-04-27

4. Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie;Journal of Food Science and Technology;2024-04-06

5. Preparation of Healthy Cookies from Germinated Flour Blends of Finger Millet and Pearl Millet Sweetened with Jaggery;Journal of Advanced Pediatrics and Child Health;2024-04-02