Quality attributes of gluten free fried products from defatted peanut flour and starches of selected tropical roots and tubers

<p>The aim of this study was to develop and evaluate gluten free fried products from defatted peanut flour and starches of common tropical roots. The result of the analysis showed that moisture content ranged from 3.52% to 5.89%; fat content ranged from 11.22% to 13.84%; crude fibre content ra...

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Bibliographic Details
Main Authors: Adesina Adedeji R (Author), Kajihausa Olatundun E (Author), Sobukola Olajide P (Author), Ololade Zacchaeus S (Author)
Format: Book
Published: International Journal of Agricultural Science and Food Technology - Peertechz Publications, 2022-10-03.
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001 peertech__10_17352_2455-815X_000176
042 |a dc 
100 1 0 |a Adesina Adedeji R  |e author 
700 1 0 |a  Kajihausa Olatundun E  |e author 
700 1 0 |a  Sobukola Olajide P  |e author 
700 1 0 |a Ololade Zacchaeus S  |e author 
245 0 0 |a Quality attributes of gluten free fried products from defatted peanut flour and starches of selected tropical roots and tubers 
260 |b International Journal of Agricultural Science and Food Technology - Peertechz Publications,   |c 2022-10-03. 
520 |a <p>The aim of this study was to develop and evaluate gluten free fried products from defatted peanut flour and starches of common tropical roots. The result of the analysis showed that moisture content ranged from 3.52% to 5.89%; fat content ranged from 11.22% to 13.84%; crude fibre content ranged from 5.54% to 7.50%; colour (lightness) ranged from 22.21% to 69.88%; colour (redness) ranged from 9.95% to 26.54%;colour (yellowness) ranged from 10.15% to 43.17% and shrinkage ranged from 1.32% to 8.75%. The sample which was a composite of 90% sweet potato starch and 10% defatted peanut fried at 170 °C for 1 min had the lowest fat content. This study is very significant in meeting the demand in the management of celiac disease and gluten-related disorders, since gluten free diet is the only medically accepted treatment in resolving the challenge attributed to the consumption of foods containing gluten.  </p> 
540 |a Copyright © Adesina Adedeji R et al. 
546 |a en 
655 7 |a Research Article  |2 local 
856 4 1 |u https://doi.org/10.17352/2455-815X.000176  |z Connect to this object online.