proximate and mineral composition

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

Aaron Mutlong Amak Damak, Peter Isah Akubor, Charles Chukwuma Ariahu & Goodluck Obioma Okereke · 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...