Information from the abstract
ABSTRACT This study provides a sustainable approach for enhancing the nutritional and phytochemical properties of cookies with duckweed fortification. Duckweed flour (7%, 10 % and 13 %) was incorporated into wheat flour to make cookies and compared with controls (100% wheat flour) for proximate composition, techno-functional properties, amino acid and phenolic profile (HPLC), antioxidant capacity (TEAC Assay), polyphenol estimation (Folin-Ciocalteau method), fatty acid profile (GCMS) and sensory attributes. Duckweed fortification significantly (p
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Related topics: Constructed Wetlands for Wastewater Treatment · Plant Growth Enhancement Techniques · African Botany and Ecology Studies
Thai researcher and institutional participation
Sandi Darniadi · Asian Institute of Technology
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