Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends.

Autor: Chinma CE; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria.; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa., Ibrahim PA; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria.; Department of Administration, Catering Services Unit, Federal Medical Center, Keffi, Nigeria., Adedeji OE; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria., Ezeocha VC; Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria., Ohuoba EU; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria., Kolo SI; Department of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, Nigeria., Abdulrahman R; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria., Ogochukwu Anumba NL; Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria., Adebo JA; Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa., Adebo OA; Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa.

Publikováno v: Heliyon [Heliyon] 2022 Oct 01; Vol. 8 (10), pp. e10849. Date of Electronic Publication: 2022 Oct 01 (Print Publication: 2022).