Nutritional and Sensory Profiles of Functional Breads Produced from Partial Substitution of Wheat Flour by Pigeon Pea (Cajanus cajan L.) Flour
Euloge Sènan Adjou, Grâce Metome, Euphrem L. Yao, Oscar Akotowanou, Audrey Vodounou, Edwige Dahouénon-Ahoussi & Dominique C. K. Sohounhloué · European Journal of Nutrition & Food Safety · 2022
The present study aims to formulate and develop functional breads from wheat and pigeon pea flour and evaluate their nutritional and sensory qualities. Indeed, different composite bread formulations have been made by partial substitution of wheat flour with pigeon pea flour in va...
Open access
Research Article
10.9734/ejnfs/2022/v14i730515