The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

This study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of composite flour. The composite flour formulations are cassava flour to tigernut flour ratios of 90:10,...

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Bibliographic Details
Main Authors: Adeyemi Ayotunde Adeyanju, Darasimi Gift Adeleye, Johnson Akinwumi Adejuyitan, Eunice Ogunbusola, Oluwaseun Peter Bamidele
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:CyTA - Journal of Food
Subjects:
Cassava flour
tigernut flour
in vitro starch digestibility
antioxidant properties
total phenolic content
pasting behaviour
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2024.2318343
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https://www.tandfonline.com/doi/10.1080/19476337.2024.2318343

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