Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends
Peter Isah Akubor,
Oluchi Christabel Onogwu,
Goodluck Obioma Okereke
et al.
Abstract:The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in order to obtain various flour blends. The chemical composition, functional and pasting properties of the flours and their blends were determined. The flour blends were used to prepare biscuits, which were analyzed for the chemical comp… Show more
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.