This study aimed to develop and characterize the new gluten‐free erişte formulated by using
oat flour (100%), quinoa flour (100%), and oat+ quinoa flour blend (50%+ 50% by weight) …

Abstract Quinoa (Chenopodium Quinoa Willd.), a South American grain, has great potential
for innovation and development of improved food products because of its protein content …

Colocasia esculenta L. Schott and Xanthosoma sagittifolium L. Schott are two tropical tubers
species commonly referred as cocoyams. Colocasia esculenta tuber is usually used for the …

The current study aimed at the quinoa-wheat composite flour's characterization (including
total phenolics, total flavonoids, and antioxidant activity) as well as its effect on dry cake …

The use of maize, black bean and crayfish flour blends in the formulation of complementary
foods was studied. The maize, black bean and crayfish flours were blended in the ratios of …

Abstract The South American grain quinoa (Chenopodium quinoa Willd.), which is full of
nutrients, is used worldwide as a nutritious food and is occasionally referred to as a" …

A gluten-free biscuit for celiac children based on composite rice–chickpea flour was
developed. Xanthan gum was used to overcome the handling difficulties associated with the …

This study was aimed at producing complementary food of good physicochemical properties
from locally available crops. Complementary foods from blends of fermented maize, plantain …

Ten advanced breeding lines of quinoa were evaluated for their physicochemical and
functional characteristics. These novel breeding lines were used in two model foods …

Abstract BACKGROUND Quinoa (Chenopodium quinoa Willd.) flour and processed
traditional Peruvian quinoa breakfast foods were studied to evaluate the effect of extrusion …