Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (Mucuna pruriens) flour

This study investigated the amino acid, physicochemical and sensory qualities of biscuit made from composite flours of wheat and velvet bean. The incorporation of velvet bean flour significantly increased (p < 0.05) the moisture (1.68–3.09%), ash (0.80–1.80%), crude fibre (1.05–1.40%), protein (6...

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Bibliographic Details

Published in:	Heliyon
Main Authors:	Clement Chinedum Ezegbe, Justina Uzoamaka Onyeka, Smith G. Nkhata
Format:	Article
Language:	English
Published:	Elsevier 2023-04-01
Subjects:	Velvet bean Biscuit Amino acid Wheat flour Composite flours
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405844023022521