Prospects for incorporation of defatted Mucuna flour in biscuits formulation

Journal of Food Science and Technology

Volumn 39, Issue 4, 2002, Pages 435-438

  Ezeagu, I E ^a,d   Sridevi, ^b   Rao, P Haridas ^b   Harandranath, ^b   Rao, A G Appu ^b   Gowda, L R ^b   Tarawali, G ^c  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^c International Institute for Tropical Agriculture   (Nigeria)

^d Resources and Food Secty Foundation   (Nigeria)

Author keywords

Biscuits; Composite flour; Mucuna; Mucuna cochinchinensis; Mucuna pruriens; Protein fortification; Sensory evaluation; Velvet bean

Indexed keywords

FOOD PRODUCTS; HEALTH; NUTRITION; PROTEINS;

COMPOSITE FLOUR;

FOOD PROCESSING;

EID: 0036663650     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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