Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits

Table 2 Pasting characteristics of flour samples

Samples	Peak viscosity (RVU)	Trough viscosity (RVU)	Breakdown viscosity (RVU)	Final viscosity (RVU)	Setback Viscosity (RVU)	Peak time (min)	Pasting temperature (°C)
M-f	36.47± 0.64^f	29.74± 0.61^e	6.73± 0.05^c	157.36± 0.20^b	127.62± 0.41^a	7.02± 0.03^a	93.55± 0.07^b
MC-f1	27.80± 0.31^e	27.03± 0.28^f	0.78± 0.04^f	48.55± 1.02^e	21.53± 0.74^f	6.64± 0.04^b	95.13± 0.11^a
MC-f2	64.18± 0.22^d	62.95± 0.18^b	1.23± 0.04^e	175.43± 0.81^a	112.98± 0.08^b	5.31± 0.06^d	87.15± 0.21^d
MC-f3	65.52± 0.03^c	61.37± 0.07^c	4.15± 0.10^d	154.50± 0.24^c	93.13± 0.17^c	5.03± 0.04^e	84.78± 0.04^e
C-f	82.83± 0.36^b	58.53± 0.08^d	24.30± 0.28^b	93.15± 0.39^d	34.62± 0.30^e	4.92± 0.02^f	83.15± 0.07^f
W-f	157.80± 0.30^a	76.67± 0.48^a	81.13± 0.18^a	159.12± 1.12^b	82.45± 0.64^d	5.96± 0.04^c	88.25± 0.35^c

Results are presented as mean ± SD of triplicate analyses. Mean values with varying superscript letters along the same column are significantly different at p < 0.05. Flours and biscuits acronyms are as defined in the “Wholemeal composite flours preparation” and “Biscuit-baking process” sections, respectively

ISSN: 2661-8974