Nutritional, Antioxidant and Structural Properties of Rusk Developed From Wheat–Bambara Groundnut (Vigna subterranean) Flour

Nutritional, Antioxidant and Structural Properties of Rusk Developed From Wheat–Bambara Groundnut (Vigna subterranean) Flour

ABSTRACT Bambara groundnut (BGN) is an underutilised legume that has been utilised in bakery products to enhance the protein and crude fibre content. The aim of this study was to evaluate the effect of BGN flour on the nutritional, antioxidant and microstructural properties of wheat flour rusks. Fiv...

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Bibliographic Details
Main Authors: Shonisani Eugenia Ramashia, Rilwele Calmon Sikhipha, Gbeminiyi Olamiti, Mpho Edward Mashau
Format: Article
Language:English
Published: Wiley 2024-12-01
Series:Legume Science
Subjects:
antioxidants properties
Bambara groundnut
functional groups
morphology
physicochemical composition
rusks
Online Access:https://doi.org/10.1002/leg3.70015
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https://doi.org/10.1002/leg3.70015

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