Physico-chemical and functional properties of unripe plantain and Bambara groundnut flour blends for doughnut production

This study evaluated the quality characteristics of doughnuts made from blend of plantain (PF) and Bambara groundnut (BGF). Four blends specifically PF90%:BGF10%, PF85%:BGF15%, PF80%:BGF20% and PF75%:BGF25% were formulated. Their composition and functional properties as well as attributes of the dou...

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Bibliographic Details

Published in:	Cogent Food & Agriculture
Main Authors:	Bennett Dzandu, Evans Tettey, Michael Bruce-Adjei
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2025-12-01
Subjects:	Doughnuts plantain Bambara groundnuts sensory flour Nutraceuticals & Functional Foods
Online Access:	https://www.tandfonline.com/doi/10.1080/23311932.2024.2420470