Residual Polyphenols, Phytate and In-vitro Protein Digestibility of Extruded Sorghum-Bambara Groundnut Blends
David Iordehiin Gbenyi, Iro Nkama, Mamudu Halidu Badau & Nahemiah Danbaba · Chemical Science International Journal · 2016
Aim: This study was designed and implemented to produce instant breakfast cereals from the blends of sorghum and Bambara groundnut flour through extrusion cooking as a strategy to reduce phytic acid and polyphenol and improve the protein digestibility and solubility. Methodology:...
Open access
Research Article
10.9734/ACSJ/2016/28565