Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

Utilization of cheap and readily available staple food products such as high quality cassava flour (HQCF) in substituting more expensive wheat flour is increasing. Mushroom addition can be use to enhance the nutritional value of such food products. Wheat, mushroom, and HQCFs were blended together in...

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Bibliographic Details
Published in:Journal of food processing and preservation 2017-10, Vol.41 (5), p.e13150-n/a
Main Authors: Ekunseitan, Oluwakemi F., Obadina, Adewale O., Sobukola, Olajide P., Omemu, Adebukunola M., Adegunwa, Mojisola O., Kajihausa, Olatundun E., Adebowale, Abdul‐Rasaq A., Sanni, Silifat A., Sanni, Lateef O., Keith, Tomlins
Format: Article
Language:English
Subjects:
composite flour
functional properties
HQCF
mushroom
nutritional properties
wheat flour
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Summary:Utilization of cheap and readily available staple food products such as high quality cassava flour (HQCF) in substituting more expensive wheat flour is increasing. Mushroom addition can be use to enhance the nutritional value of such food products. Wheat, mushroom, and HQCFs were blended together in 11 different proportions with 100% wheat flour as control. The nutritional and functional qualities of the composite flour samples were determined. Data obtained were subjected to analysis of variance and means separated using Duncan multiple range test. There were significant (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.13150