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Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour Cover

Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 2 (December 2017)
By: Olugbenga Olufemi Awolu and  Eunice Yetunde Olokunsusi  
Open Access
|Dec 2017

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DOI: https://doi.org/10.1515/aucft-2017-0014 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 43 - 52
Published on: Dec 29, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
amaranth grain,
amino acid profile,
bambara groundnut,
minerals,
nutritional quality,
optimized
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2017 Olugbenga Olufemi Awolu, Eunice Yetunde Olokunsusi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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