Physical, functional and amylograph pasting properties of cocoyam-soybean-crayfish flour blends
نویسندگان
چکیده
منابع مشابه
Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends
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The use of ginger modified starch and soybean flour blends in the formulation of low-cost, nutritive complementary food gruels were studied. The complementary food samples were analyzed for their nutritional, functional, anti-nutritional and sensory properties. The nutritional composition of the samples showed that the protein content increased with increased supplementation with the soybean fl...
متن کاملEffect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour
The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0-72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8-27.9 g/100 g), the ash content (3.5-3.6 ...
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ژورنال
عنوان ژورنال: Nigerian Food Journal
سال: 2007
ISSN: 0189-7241
DOI: 10.4314/nifoj.v25i1.33665