Functional, Antinutritional and Pasting Properties of Composite Flour Blends Produced from Modified ‘Gbache’ (Tacca leontopetaloides (L.) and Soybean (Glycine max)
T. A Dendegh, P Akaakase & R. M Ikpembese · Asian Journal of Food Research and Nutrition · 2026
The study evaluated the quality of composite flour produced from gbache and Soybean. The samples were formulated as 100, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively and was labelled samples A, B, C, D and E. the samples were analysed for functional properties, anti-nutrient...
Open access
Research Article
10.9734/ajfrn/2026/v5i2385