Compositions Nutrient and Antinutrients of Biscuits Prepared from Fermented and Unfermented Ternary Mixture Flours
نویسندگان
1 Department of Biological Science Laboratory Technology, School of Applied Sciences and Technology, Auchi Polytechnic, Auchi, P.M.B. 13, Auchi, Edo State, Nigeria, Department of Microbiology, Edo State University Uzairue, KM 7 Auchi-Abuja Road, Iyamho Uzairue, Edo State, Nigeria
2 Department of Microbiology, Edo State University Uzairue, KM 7 Auchi-Abuja Road, Iyamho Uzairue, Edo State, Nigeria
3 Department of Microbiology, Edo State University Uzairue, KM 7 Auchi-Abuja Road, Iyamho Uzairue, Edo State, Nigeria
doi
10.18502/jfqhc.11.1.14992چکیده
Background: The exorbitant cost of wheat-based foods in non-wheat growing countries has necessitated looking for more enriched and sustainable alternative flour from botanicals that can be mixed and used to produce baked products including biscuits. The study aimed to make biscuits using three different fermented and unfermented mixtures of flour ...
