Effects of voandzou (Vigna subterranea) and spirulina (Arthrospira platensis) enriched biscuits intake on nutritional and stress parameters in young wistar rats

Effects of voandzou (Vigna subterranea) and spirulina (Arthrospira platensis) enriched biscuits intake on nutritional and stress parameters in young wistar rats

The aim of this study was to evaluate the effect of partial substitution of wheat flour by voandzou flour and spirulina powder on the biological properties of biscuits. Thus, five biscuit formulations were produced: standard biscuit, voandzou biscuit (30 %), spirulina biscuit (4 %), spirulina (4 %)+...

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Main Authors: Majesté Mbiada Pahane, Dimitry Yannick Mang, Alain Paul Nanssou Kouteu, Diane Armelle Djouka Ngnang, Danielle Ange Dieukep, Siberbine Sofeu Kamdom, Ashu Michael Agbor, Nicolas Yanou Njintang
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Voandzou flour
Spirulina powder
Biscuit
Chemical composition
Protein digestibility
Antioxidant properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225002458
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