Force-deformation and force-relaxation experiments were performed on amaranth seeds
puffed at 290, 330 and 370° C. Less force and energy was required to cause a given …

The study was focused on the evaluation of textural and sensory quality enhancing
functionality of cassava flour in the production of maize tuwo (a non-fermented maize-based …

The study aimed to optimize a formulation for a millet-based multigrain waffle ice cream
cone using Response Surface Methodology (RSM). The multigrain waffle cone was …

La harina de fruto de algarrobo, comúnmente conocida como harina de algarroba, proviene
de la molienda de los frutos maduros completos del algarrobo (Prosopis spp.), una …

A majority of households in Sub-Saharan Africa utilize cereal-based flours in the preparation
of most of their staples. However, the micronutrient contents of these cereal-based flours are …

In the present study, cookies containing amaranth flour (AF) at various substitution levels,
viz. 5, 10, 15 and 20% with rice flour (RF) were studied in terms of physical and sensory …

In recent years consumers, have been advocating for new food products that can provide
health benefits. To develop these products, sometimes it is necessary to look to alternative …

The aim of this study was to develop energy bars by incorporating popped amaranth seeds.
The control was prepared using puffed rice whereas the other bars were formulated with …

Dambu, a steamed granulated dumpling product generally made from millet, was produced
from maize, millet, sorghum and acha (Digitaria exilis). The decorticated clean cereal grains …