eISSN : 2347-5641
Publisher : Sciencedomain International
This present study evaluated the quality attributes of functional bread developed from the blends of wheat and soy-okara (SOF) flour. A completely randomized design which generated six (6) experimental runs based on different combinations of wheat (60–90%) and soy-okara (10–40%) flours was adopted for the production more...
Effect of germination and fermentation on the nutrient contents, functional and antioxidant activities of pigeon pea (Cajanus cajan) flour were investigated. The pigeon pea seeds were sorted, cleaned and processed into germinated, fermented and raw flours. The flour samples obtained were analyzed for proximate composition, mineral contents, antinutrient contents, functional more...