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Cogent Food & Agriculture Volume 3, 2017 - Issue 1
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Research Article

Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends

Adebanjo A. BadejoDepartment of Food Science and Technology, Federal University of Technology, PMB 704, Akure, Ondo State, NigeriaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-0785-4928View further author information
ORCID Icon,
Adeboye P. OsunlakinDepartment of Food Science and Technology, Federal University of Technology, PMB 704, Akure, Ondo State, NigeriaView further author information
,
Ademola FamakinwaDepartment of Food Science and Technology, Federal University of Technology, PMB 704, Akure, Ondo State, NigeriaView further author information
,
Atinuke O. IdowuDepartment of Food Science and Technology, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Prayer City, Ogun State, NigeriaView further author information
&
Tayo N. FagbemiDepartment of Food Science and Technology, Federal University of Technology, PMB 704, Akure, Ondo State, Nigeria;Department of Food Science and Technology, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Prayer City, Ogun State, NigeriaView further author information
|
Fatih YildizMiddle East Technical University, TurkeyView further author information
(Reviewing Editor)
Article: 1278871 | Received 13 Nov 2016, Accepted 03 Jan 2017, Published online: 18 Jan 2017

Citations (8)

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Read on this site (3)

Adebanjo A. Badejo, Temitope Oduola, James A. Falarunu & Ayo O. Olugbuyi. (2023) Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal. Journal of Culinary Science & Technology 21:5, pages 777-794.
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Sunday O. Lawal, Atinuke O. Idowu, Sunday A. Malomo, Adebanjo A. Badejo & Tayo N. Fagbemi. (2021) Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours. Journal of Culinary Science & Technology 19:1, pages 18-34.
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Abel Mbega Mwembe, George Owuor, Jackson Langat & Patience Mshenga. (2021) Factors affecting market outlet choice of agroforestry based mango producers in Kwale and Kilifi counties, Kenya: The application of the Multivariate Probit model. Cogent Food & Agriculture 7:1.
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Articles from other publishers (5)

Margaret A Olorunfemi, Olugbenga O Awolu & Victor N Enujiugha. (2021) Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha ( digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours . Food Science and Technology International 28:1, pages 40-49.
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Delphine Amah, Esmé Stuart, Djana Mignouna, Rony Swennen & Béla Teeken. (2020) End‐user preferences for plantain food products in Nigeria and implications for genetic improvement. International Journal of Food Science & Technology 56:3, pages 1148-1159.
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Gianluca Giuberti, Andrea Bresciani, Mariasole Cervini, Antonello Frustace & Alessandra Marti. (2020) Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics. European Food Research and Technology 247:3, pages 687-694.
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Jumoke Bukola Adeloye, Halimat Osho & Lydia Olayemi Idris. (2020) Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour. Journal of Agriculture and Food Research 2, pages 100042.
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Folasade D. Odebode, Oluchi T. Ekeleme, Oluwole S. Ijarotimi, Sunday A. Malomo, Atinuke O. Idowu, Adebanjo A. Badejo, Isaac A. Adebayo & Tayo N. Fagbemi. (2018) Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran. Journal of Food Biochemistry 42:4, pages e12447.
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