- About Us
- Guidelines
-
The Author ensures that the research has been conducted responsibly and ethically with adherence to all relevant regulations. read more..
- For Authors
- For Reviewer
- Manuscript Guidelines
- Membership
-
- Journals
- Reprints
- e-Books
- Videos
- Indexing
- Contact Us
COVID-19
- Submissions
Abstract
Novel Techniques in Nutrition and Food Science
Antioxidant and Antinutritional Properties of Biscuit Produced from Enzymatically Modified Tacca [T. Involucrata] Flour
-
Open or CloseOjewumi EO*, Omoba SO and Awolu OO
Department of Food Science and Technology, Federal University of Technology Akure, Nigeria
*Corresponding author:Ojewumi Emmanuel Omotayo, Department of Food Science and Technology, Federal University of Technology Akure, Ondo State, Nigeria
Submission: September 09, 2021;Published: October 19, 2021
Volume6 Issue2 October, 2021
Abstract
In this study antioxidant and antinutritional composition of wheat-tacca [T. involucrata] flour biscuits produced in the following blend ratio: Wheat: enzymatically modifies Tacca flour 95:5, 90:10, 85:15 and 80:20 was analyzed, biscuit produced from 100% wheat flour was used as control. There was a significant reduction in the antinutritional composition of the composite flour biscuit with increase in substitution. Also, there was a significant increase in the antioxidant properties (Total phenol, DPPH, FRAP, ABTS, OH, Flavonoids), with increase in substitution of wheat flour with enzymatically modified Tacca flour.
Keywords: Antioxidant; Antinutrients; Tacca; Enzymatic; Biscuit
Editor In Chief
.jpg)
Signup for Newsletter
Quick Links
Editorial Board Registrations
Submit your Article
Best Paper of the Volume
Reprints
Refer a Friend
Advertise With UsOur Recent Edition
.jpg)
Top Editors
.jpg)
.bmp)
.jpg)
.png)
.jpg)
.png)
.png)
.png)
Financial Support
Sponsors
Latest e-Books
Latest Video
a Creative Commons Attribution 4.0 International License. Based on a work at www.crimsonpublishers.com.
Best viewed in 
| Above IE 9.0 version