Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour

Authors :: Aline Augusti Boligon
Wasiu Awoyale
Emmanuel Anyachukwu Irondi
Ganiyu Oboh
Source :: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 43, Iss 1, Pp 9-23 (2019)
Publication Year :: 2019
Publisher :: Universitatea Dunarea de Jos din Galati, 2019.
Abstract: The increasing use of high-quality cassava flour (HQCF) for the baking of food products makes it imperative to improve its antioxidant and pasting attributes. Therefore, the phenolics composition, antioxidant and pasting properties of HQCF substituted with 10% and 20% Brachystegia eurycoma seed flour (BSF) were evaluated in this study. The HPLC-DAD profile of the phenolics revealed that chlorogenic acid, caffeic acid, rutin and quercetin levels in the blends increased significantly (p

ISSN :: 2068259X and 18435157
Volume :: 43
Database :: OpenAIRE
Journal :: The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology
Accession number :: edsair.doi.dedup.....c6b0eb7d9fc7f3f0f6060eed8da62bed
Full Text :: https://doi.org/10.35219/foodtechnology.2019.1.01

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