Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour

Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour

The increasing use of high-quality cassava flour (HQCF) for the baking of food products makes it imperative to improve its antioxidant and pasting attributes. Therefore, the phenolics composition, antioxidant and pasting properties of HQCF substituted with 10% and 20% Brachystegia eurycoma seed flou...

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Bibliographic Details
Main Authors: Emmanuel Anyachukwu IRONDI, Wasiu AWOYALE, Ganiyu OBOH, Aline Augusti BOLIGON
Format: Article
Language:English
Published: Galati University Press 2019-01-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
antioxidant activity
Brachystegia eurycoma
cassava flour
phenolics
pasting characteristics
Online Access:http://www.ann.ugal.ro/tpa/Anale%202019/vol%201/1.%20Irondi%20et%20al.pdf

Internet

http://www.ann.ugal.ro/tpa/Anale%202019/vol%201/1.%20Irondi%20et%20al.pdf

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