Nutritional properties of fonio starch-defatted moringa seed flour blends prepared at different ratios

Nutritional properties of fonio starch-defatted moringa seed flour blends prepared at different ratios

Fonio starch was enriched with defatted moringa seed flour with the objective of determining the best blend that would give good quality attributes. A Central Composite Rotatable Design (CCRD) from the Response Surface Methodology was used for the process optimization. The independent variables were...

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Bibliographic Details
Main Authors: HAJARAT O. NASSAM, GRACE ABOLAJI, JULIANAH OLAYEMI AYORINDE, MONSURAT OYEWALE RAJI, AKEEM OLAYEMI RAJI
Format: Article
Language:English
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2018-01-01
Series:Croatian Journal of Food Science and Technology
Online Access:http://hrcak.srce.hr/file/308825

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