Physicochemical properties of flour produced from different cowpea (Vigna unguiculata) cultivars of Southern African origin
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03649-1
Abstract: The variability and magnitude of interactions for food components and physicochemical properties of flour produced from five cultivars of cowpea (Glenda, Vegetable Cowpea 2, Vegetable Cowpea 3, Makathini, Embu Buff) were analysed using chemometrical techniques,… read more here.
Keywords: flour produced; mineral elements; properties flour; physicochemical properties ... See more keywords
The impacts of germinating organic wheat: effects on phytic acid, resistant starch, and functional properties of flour, and sensory attributes of sourdough bread
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DOI: 10.1111/ijfs.15002
Abstract: This study assessed the impact of germination duration on two varieties of wheat grown organically (Expresso and Syngenta SY Basalt (Basalt)). In Expresso, D-glucose content increased from 0.06 g/100 g in the control to 0.55… read more here.
Keywords: basalt; properties flour; resistant starch; functional properties ... See more keywords
Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca)
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DOI: 10.1155/2021/6681687
Abstract: Banana (Musa acuminata) is grown abundantly in tropical and subtropical countries, and it is consumed as raw or processed. Banana is a significant source of nutrients, and it has been found to contain carbohydrates and… read more here.
Keywords: banana; properties flour; different banana; musa acuminata ... See more keywords
Characterization of some food formulation functional properties of flour processed from roasted African breadfruit (Treculia africana) seeds
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Systems Architecture"
DOI: 10.25081/jsa.2017.v1.49
Abstract: This study used Response Surface Methodology was used to roast, identify and characterize the optimum values of functional properties of African breadfruit (Treculia africana) seed flour processed for industrial applications. The central Composition Rotable Design… read more here.
Keywords: functional properties; treculia africana; african breadfruit; properties flour ... See more keywords