The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents. The proximate and compositions were optimized using optimal model design of response surface methodology. The independent variables were wheat flour (60–77%), plantain flour (92–37%) and tigernut flour (3–10%). The optimum blends, that is, blends with overall best protein,...