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International Journal of Food Properties Volume 22, 2019 - Issue 1

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Original Article

Bioactive components of malted millet (Pennisetum glaucum), Soy Residue “okara” and wheat flour and their antioxidant properties

Olubunmi Ibidapoa Department of Food Technology, Federal Institute of Industrial Research, Lagos, NigeriaCorrespondence[email protected]

Folake Henshawb Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria

Taofik Shittub Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria

Wasiu Afolabic Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria

Pages 1886-1898 | Received 05 Jul 2019, Accepted 28 Oct 2019, Published online: 18 Nov 2019

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https://doi.org/10.1080/10942912.2019.1689998
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Citations (6)

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Articles from other publishers (6)

Luigi Moriconi, Elena Vittadini, Anita R. Linnemann, Vincenzo Fogliano & Ruth T. Ngadze. (2023) Designing sustainable weaning foods for developing countries: not only a matter of nutrients. Food & Function 14:20, pages 9194-9203.
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Mrinal Samtiya, Rotimi E Aluko, Namrata Dhaka, Tejpal Dhewa & Anil Kumar Puniya. (2023) Nutritional and health-promoting attributes of millet: current and future perspectives. Nutrition Reviews 81:6, pages 684-704.
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Sofiya Anjum, Smita Rana, Khashti Dasila, Vasudha Agnihotri, Anita Pandey & Veena Pande. (2022) Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara. Journal of the Science of Food and Agriculture 102:12, pages 5358-5367.
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Issoufou Amadou. 2022. Functional Foods. Functional Foods 303 329 .

Inhwa Han. (2021) Antioxidant, α-Glucosidase Inhibitory, and Anti-Inflammatory Activities and Cell Toxicity of Waxy and Normal Wheat Sprouts at Various Germination Time. Applied Sciences 11:16, pages 7755.
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Olubunmi Phebean Ibidapo, Folake Olayinka Henshaw, Taofik Akinyemi Shittu & Wasiu Akinloye Afolabi. (2020) Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends. Scientific African 10, pages e00622.
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