Nutritional quality and functional properties of finger millet, sweet potato, and soybean composite flour as affected by blending ratios
Abstract Despite their low nutritional values, cereals are the raw materials used the most for developing different food products. This study aimed to enhance the nutrient content of finger millet flour by developing nutrient-rich flour blended from orange-fleshed sweet potato, finger millet, and so...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2024-11-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-024-00212-6 |
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