Okereke, Goodluck Obioma

Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour

Aaron Mutlong Amak Damak, Damak, Aaron Mutlong Amak, Peter Isah Akubor, Charles Chukwuma Ariahu, Ariahu, Charles Chukwuma, Goodluck Obioma Okereke & Okereke, Goodluck Obioma · Asian Food Science Journal · 2022

Flour blends of arrowroot starch and wheat flour were developed in the ratios of 100:0, 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40. These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a va...