Physiochemical, Anti-nutrient and in-vitro Protein Digestibility of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends
V. C. Wabali, S. Y. Giami, D. B. Kiin-Kabari & O. M. Akusu · Asian Food Science Journal · 2020
Biscuits were produced from wheat, African walnut and Moringa seed flour blends and chemical, physical, in-vitro protein digestibility, ant-nutrient and sensory properties of the products were evaluated. Chemical compositions of the biscuit samples revealed that sample E was sign...
Open access
Research Article
10.9734/afsj/2020/v14i130120