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Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread
Citations:
1
References:
22
Abstract
In the present investigation, partial replacement of wheat flour (WF) with tiger nut tubers flour (TNTF) at extents of 10%, 20%, 30% and 40% were carried out to examine the chemical comprise and physical attributes of the product. The partial replacement of WF with TNTF raised the fat, fiber and ash (P≤0.05), while, the available carbohydrates and crude protein were reduced. Also, The addition of ...
Keywords
Sustainable Development Goals (SDG)
2023
Article
Open Access
2-Y Citation Average
0.476
Language
Country
Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread
Citations:
1
References:
22
Abstract
In the present investigation, partial replacement of wheat flour (WF) with tiger nut tubers flour (TNTF) at extents of 10%, 20%, 30% and 40% were carried out to examine the chemical comprise and physical attributes of the product. The partial replacement of WF with TNTF raised the fat, fiber and ash (P≤0.05), while, the available carbohydrates and crude protein were reduced. Also, The addition of ...
Keywords
Sustainable Development Goals (SDG)
2023
Article
Open Access
2-Y Citation Average
0.476
Language
Country