Please use this identifier to cite or link to this item: http://repository.futminna.edu.ng:8080/jspui/handle/123456789/16844
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dc.contributor.authorKOLAWOLE, FAUSAT LOLA-
dc.contributor.authorAKINWANDE, BOLANLE AISHAT-
dc.contributor.authorADE-OMOWAYE, BEATRICE OMOWUMI-
dc.contributor.authorShakirah, Omotoke Azeez-
dc.contributor.authorOYEYINKA, SAMSON ADEOYE-
dc.date.accessioned2023-01-06T23:21:04Z-
dc.date.available2023-01-06T23:21:04Z-
dc.date.issued2021-12-
dc.identifier.citationKolawole, Fausat Lola, Bolanle Aishat Akinwande, Beatrice Iyabo Omowumi Ade-Omowaye, Shakirah O Azeez, and Samson Adeoye Oyeyinka. (2021). “Amino Acid, Phytochemicals, and Antioxidant Activities of Gluten-Free Cookies from Orange-Fleshed Sweet Potato and Pleurotus Tuber-Regium Sclerotium”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 45 (2), 20-32en_US
dc.identifier.issn1843-5157-
dc.identifier.urihttp://repository.futminna.edu.ng:8080/jspui/handle/123456789/16844-
dc.description.abstractThis study investigated the amino acid composition, phytochemicals, and antioxidant activities of cookies prepared from blends of orange-fleshed sweet potato and Pleurotus tuber-regium sclerotium. Most of the amino acids of the cookies showed higher values than their corresponding flours. The highest contents of tannins, oxalate, and hydrogen cyanide were found in orange-fleshed sweet potato (OFSP) flour while sclerotium inclusion resulted in increased saponins and alkaloids. Antinutrients of the developed cookies were substantially lower than their corresponding flours. The OFSP flour and cookies showed the highest β-carotene, flavonoids, and phenolic contents. Developed cookies showed higher (p˂0.05) phytochemicals and antioxidant activities than wheat cookies. However, phenolics and flavonoids increased in cookies because of baking while β-carotene and antioxidant activities decreased. This study showed the potentials of OFSP and P. tuber-regium sclerotium composite flour as an alternative food ingredient for protein-enriched functional cookies with potential health benefits.en_US
dc.language.isoenen_US
dc.publisherUniversitas Galatiensisen_US
dc.subjectAntioxidantsen_US
dc.subjectCookiesen_US
dc.subjectFood securityen_US
dc.subjectOrange-fleshed sweet potatoen_US
dc.subjectPleurotus tuber-regium sclerotiumen_US
dc.titleAmino Acid, Phytochemicals, and Antioxidant Activities of Gluten-Free Cookies from Orange-Fleshed Sweet Potato and Pleurotus Tuber-Regium Sclerotiumen_US
dc.typeArticleen_US
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