Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends.

ABSTRACT: The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) (Eleusine coracana) and Bambara groundnut (GBGN) (Vigna subterranea) flour blends were investigated. As the proportion of GBGN flour increased in the biscuit samples, protein, in vitro protein digestibility (80.52-89.20 %), slowly digestible and resistant starch, total phenolic content and antioxidant activities increased significantly, while rapidly digestible starch, starch hydrolysis index, glycemic index and phytic acid decreased. Addition of GBGN also positively influenced the physical a

SUBMITTER: Chinma CE 

PROVIDER: S-EPMC9562233 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature