What is it about?
Non gluten flours are desirable in meeting the food and nutrition security of people living in tropical countries, especially those prone to coeliac disease. The study investigated the compositional and functional properties of flour blends of cooking banana, pigeonpea and sweetpotato.
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Why is it important?
Many developing countries are still plagued with the problem of food and nutrition security, despite the availability of nutritious indigenous foods. Our study has revealed the blending ratios, compositional and functional properties of flour blends of cooking banana, pigeonpea and sweetpotato. The knowledge could be explored in the preparation of nutritious meals.
Perspectives
This article has given me the opportunity to publish in a reputable journal with very wide readership.
Dr Abiodun Aderoju Adeola
Federal University of Agriculture Abeokuta
Read the Original
This page is a summary of: Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends, Food Science & Nutrition, January 2017, Wiley,
DOI: 10.1002/fsn3.455.
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