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

• Главные авторы: Adesina Adedeji R (Автор), Kajihausa Olatundun E (Автор), Sobukola Olajide P (Автор), Ololade Zacchaeus S (Автор)
• Формат: ‌
• Опубликовано: International Journal of Agricultural Science and Food Technology - Peertechz Publications, 2022-10-03.
• Предметы: Research Article
• Online-ссылка: Connect to this object online.

<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...