AMINO ACID PROFILE AND ANTIOXIDANT ACTIVITIES OF BREAD PRODUCED WITH WHEAT, FERMENTED CASSAVA AND EDIBLE MUSHROOM FLOURS

Student: Anthony Olamiposi Akanfe
Supervisor: Dr C O Ogidi
HOD: Dr C O Ogidi
Department of Food Science and Technology (FST)
Agriculture
OLUSEGUN AGAGU UNIVERSITY OF SCIENCE AND TECHNOLOGY, OKITIPUPA, ONDO STATE

Abstract

This study was carried out to evaluate the animo acid profile and antioxidant activities of bread produce with wheat, fermented cassava, and mushroom (pleurotus astreatus)

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AMINO ACID PROFILE AND ANTIOXIDANT ACTIVITIES OF BREAD PRODUCED WITH WHEAT, FERMENTED CASSAVA AND EDIBLE MUSHROOM FLOURS

Abstract

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