Residual Polyphenols, Phytate and In-vitro Protein Digestibility of Extruded Sorghum-Bambara Groundnut Blends

Gbenyi, D.I. and Nkama, I. and Badau, M.H. and Danbaba, N. (2016) Residual Polyphenols, Phytate and In-vitro Protein Digestibility of Extruded Sorghum-Bambara Groundnut Blends. American Chemical Science Journal, 17 (1). pp. 1-14.

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Abstract

This study was designed and implemented to produce instant breakfast cereals from the blends of sorghum and Bambara groundnut flour through extrusion cooking as a strategy to reduce phytic acid and polyphenol and improve the protein digestibility and solubility.....

Item Type: Article
Uncontrolled Keywords: Response surface, Digestibility, Polyphenols, Tannins, Extrusion
Author Affiliation: Department of Food Science and Technology, The Federal Polytechnic, P.M.B. 35, Mubi, Nigeria
Subjects: Crop Improvement
Divisions: Groundnut
Depositing User: Mr B Krishnamurthy
Date Deposited: 10 Feb 2017 08:26
Last Modified: 10 Feb 2017 08:26
URI: http://eprints.icrisat.ac.in/id/eprint/14739

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