Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran-Reference-Cited by-同舟云学术

Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran

Published:2017-10-23 Issue:4 Volume:42 Page:e12447
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Odebode Folasade D.¹,Ekeleme Oluchi T.¹,Ijarotimi Oluwole S.¹,Malomo Sunday A.¹,Idowu Atinuke O.²,Badejo Adebanjo A.¹³^ORCID,Adebayo Isaac A.⁴,Fagbemi Tayo N.¹²^ORCID

Affiliation:

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

2. Department of Food Science and Technology; Mountain Top University; Km 12, Lagos-Ibadan Expressway, Prayer City Ogun State Nigeria

3. Department of Agricultural Biotechnology; Assam Agricultural University; Jorhat Assam India

4. Department of Animal Production and Health; Federal University of Technology; Akure Ondo State Nigeria

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12447/fullpdf

Reference40 articles.

1. Parental influence on children's early eating environments and obesity risk: Implications for prevention;Anzman;International Journal of Obesity,2010

2. Nutrient composition and antioxidative potential of seasonings formulated from herbs, spices, and seafood;Badejo;Journal of Applied Science and Technology,2016

3. Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends;Badejo;Cogent Food & Agriculture,2017

4. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review;Elleuch;Food Chemistry,2011

Cited by 13 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. Nutritional assessment, glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain, soya cake and wheat bran flours.;Journal of Future Foods;2023-12

2. Endogenous modulation of oxidative stress and inflammation in rats fed with optimized plantain based flour and dough blends;Journal of Food Measurement and Characterization;2023-08-10

3. Chitosan Nanogel with Mixed Food Plants and Its Relation to Blood Glucose in Type 2 Diabetes: A Systematic and Meta-Analysis Review of Observational Studies;Nutrients;2022-11-08

4. Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats;Food Production, Processing and Nutrition;2022-06-16

5. Biochemical Ameliorating Potential of Optimized Dough Meal from Plantain (Musa AAB), Soycake (Glycine max) and Rice bran (Oryza sativa) Flour Blends in Streptozotocin Induced Diabetic Rats;Applied Food Research;2022-06