Antioxidant, Anti-diabetic and Sensory Properties of Bread Produced from Flour Blends of Wheat and Pretreated African Yam Bean and Bambara Groundnut Seed Coat
Anthonia Folake Akinbisoye, Grace Oluwakemi Babarinde, Olatunde Lawrence Otutu & Beatrice Iyabo Olayemi Ade-Omowaye · European Journal of Nutrition & Food Safety · 2024
Producing bakery products with low glycemic index is expedient to replacing the consumption of foods, such as white bread, correlated with cardiovascular diseases. This research looked at the chemical, antioxidant, anti-diabetic, and sensory properties of bread made from a mix of...
Open access
Research Article
10.9734/ejnfs/2024/v16i71457