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Fayle, S.E. and Gerrard, J.A. (2002) Consequences of the maillard reaction in food. The Maillard Reaction, UK: Royal Society of Chemistry, 9-19. doi:10.1039/9781847552105-00009

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• TITLE: Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean (Parkia biglobosa) flour

  AUTHORS: Abdoulaye Sankhon, Issoufou Amadou, Wei-Rong Yao

  KEYWORDS: Parkia Flour; Resistant Starch; Bread, Proximate Composition; Sensory Evaluation

  JOURNAL NAME: Agricultural Sciences, Vol.4 No.5B, July 16, 2013

  ABSTRACT: Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p