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Physicochemical, Functional and Pasting properties of Orange-Flesh Sweet Potato Starch, Soya bean and Groundnut Flour Complementary Food

Autor: J. Eke-Ejiofor, P. C. Obinna-Echem, G. O. Wordu, M. B. Vito

Publikováno v: American Journal of Food Science and Technology. 9:96-104

Complementary food from blends of orange flesh sweet potatoes (Ipomea batata) (OFSP) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour was formulated and evaluated for physicochemical, functional and pasting properties. The blends o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1d6e4a7d547aeafa26afcf336602fe5e
https://doi.org/10.12691/ajfst-9-3-5

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Proximate Composition, Mineral and Sensory Properties of Orange-Flesh Sweet Potato Starch, Soybean and Groundnut Flour Complementary Food

Autor: P. C. Obinna-Echem, G. O. Wordu, J. Eke-Ejiofor, M. B. Vito

Publikováno v: Asian Food Science Journal. :118-130

Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::88597f74cca2a7f83ec21cc2ec5d254f
https://doi.org/10.9734/afsj/2021/v20i930347

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