Development and techno-functional characterization of gluten-free flour from rice, Cardaba banana, and pigeon-pea

Development and techno-functional characterization of gluten-free flour from rice, Cardaba banana, and pigeon-pea

ABSTRACT: To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics, a careful combination of several replacements is necessary. Therefore, the goal of this study was to develop a composite flour devoid of gluten using rice (R), Cardaba banana (C), and p...

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Bibliographic Details
Main Authors: Oluwadamilare Adedeji Adewole, Olusola Samuel Jolayemi, Helen Nwakego Ayo-Omogie, Adebanjo Ayobamidele Badejo
Format: Article
Language:English
Published: KeAi Communications Co. Ltd. 2026-03-01
Series:Journal of Future Foods
Subjects:
Gluten-free flour
Techno-functional properties
Antioxidant assays
Optimal mixture design
Principal component analysis-biplots
Online Access:http://www.sciencedirect.com/science/article/pii/S2772566925000783
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http://www.sciencedirect.com/science/article/pii/S2772566925000783

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