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Start Over Author "Manyatsi P" Publisher taylor & francis group
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1. Optimization of blending ratios of wheat-maize-sprouted mungbean (Vigna radiata L.) composite flour bread using D-optimal mixture design

Author

Nkosephayo T. Manyatsi, W. K. Solomon, and J.S. Shelembe

Subjects
mungbean, bread, optimization, Agriculture, Food processing and manufacture, TP368-456
Abstract

A D-optimal mixture design was used to study the effects of blending ratio of wheat, sprouted mungbean, and maize flour on functional properties of composite flour and physico-chemical properties and sensory attributes of composite bread. A total of 13 formulations were generated using Design Expert software. The functional properties of the composite flour were significantly (p

Published
2020
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