Chemical compositions, functional properties, antioxidative activities, and glycaemic indices of raw and fermented tigernut tubers (Cyperus esculentus Lativum) flour-Reference-Cited by-同舟云学术

Chemical compositions, functional properties, antioxidative activities, and glycaemic indices of raw and fermented tigernut tubers (Cyperus esculentus Lativum) flour

Published:2018-08-13 Issue:5 Volume:42 Page:e12591
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Ijarotimi Oluwole Steve¹^ORCID,Yinusa Mariam Adenike¹,Adegbembo Promise Aramide¹,Adeniyi Mosunmola Deborah¹

Affiliation:

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

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12591/fullpdf

Reference85 articles.

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3. Chemical composition, physicochemical properties and fatty acid pro le of Tiger Nut (Cyperus esculentus L) seed oil as affected by different preparation methods;Adel;International Food Research Journal,2015

4. Evaluation of tigernut (Cyperus esculentus) - Wheat Composite flour and bread;Ade-Omowaye;African Journal of Food Science,2008

5. Effect of fermentation methods on the mineral, amino and fatty acids composition of Cyperus esculentus;Agbaje;African Journal of Biochemistry Research,2015

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5. MgAl-layered double hydroxides catalyzed hydrothermal liquefaction of tigernut for bio-oil production;Biomass Conversion and Biorefinery;2023-03-24