Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads

Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads

This study examines the impact of microwave processing on Kachnar (Bauhinia variegata) powder and its application in flatbreads. Microwave treatment reduced anti-nutrient levels of alkaloids, phytates, tannins, and saponins by 83–90 %, enhancing safety. Incorporation of microwaved kachnar powder (Mw...

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Bibliographic Details
Main Authors: Syed Hammad Mazhar, Muhammad Waseem, Zulfiqar Ahmad, Muhammad Rizwan Javed, Muhammad Faisal Manzoor, Muhammad Ammar Khan, Robert Mugabi, Tawfiq Alsulami, Gulzar Ahmad Nayik
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Bauhinia variegata
Flowers
Thermal processing
Value addition
Fortification
Flatbreads
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007764
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