Effect of Addition of Germinated Moringa Seed Flour on the Quality Attributes of Wheat‐based Cake

The effects of substituting germinated Moringa seed flour for wheat flour on the rheological properties of flour blends and cake quality were investigated. Wheat and germinated Moringa seed flour were blended at different proportions. Pasting properties of wheat flour were influenced by germinated M...

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Veröffentlicht in:	Journal of food processing and preservation 2014-08, Vol.38 (4), p.1737-1742
Hauptverfasser:	Chinma, C.E, Gbadamosi, K.B, Ogunsina, B.S, Oloyede, O.O, Salami, S.O
Format:	Artikel
Sprache:	eng
Schlagworte:	Blends Cakes calcium carbohydrate content Carbohydrates color crude fiber Flour iron mineral content Moringa odors pasting properties rheological properties Seeds taste Texture Triticum aestivum Wheat whole wheat flour Zinc
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