Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native "IGBEMO" Rice Bran Flour
Babatunde Olaoluwa Aluko,
Olufemi Olugbenga Awolu,
Sekinat Olayemi Bamidele
Abstract:The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on the composition of their crude protein and fibre content viz: run (1, 4, 8 and 10). The proximate composition of the selected runs in protein (7.33-9.47%) and crude fibre (0.79-4.99%) respectively. The functional properties of the flo… Show more
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