V. C. Wabali

Amino Acid Profile/Score and In-vitro Protein Digestibility of Biscuits Produced from Wheat Flour, African Breadfruit Flour and Moringa Seed Flour Blends

V. C. Wabali, S. Y. Giami, D. B. Kiin- Kabari & O. M. Akusu · Asian Food Science Journal · 2020

The objective of this work was to evaluate the Amino Acid profile/score and In-vitro protein digestibility of composite biscuits produced from blends of Wheat flour (WHF), African breadfruit flour (ABF)and Moringa seed flour(MSF) at the following ratios (Sample A: WHF 100%: ABF 0...

Open access Research Article 10.9734/afsj/2020/v18i130208

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