The shea fruit pulp (SFP), a by-product generated during the processing of shea fruit, is a
vital source of phytochemicals for the development of functional foods. This study …

Food waste produced from fruits and vegetables processing plants possesses an important
natural and valuable material in producing less expensive functional food due to the …

In this present study, papaya pulp flour (PPuF) was used as a substitute for normal wheat
flour used in cookies (15, 30 and 50%) and then the nutritional properties of the prepared …

The aim of this study was to investigate the physicochemical, textural and organoleptic
attributes of developed cookies containing concentrated chiku fiber powder …

Replacement of wheat flour with varying levels of flaxseed flour (0–30%) on nutritional,
functional and antioxidant properties of cookies was investigated. Cookies produced from …

The by‐products of the food industry can be used as nutrient source to improve the
nutritional characteristics of other food products. This study aimed to investigate the …

This study was conducted to investigate the effects of incorporating varying proportions of
nutraceutical-rich mushroom (Cordycepes militaris) flour (1%, 3% and 5%) on the …

BACKGROUND Food processing produces large volumes of waste that can be transformed
into useful and relevant ingredients. The by‐product of oil extraction from faveleira seeds is …

Peanut is the most important oil seed in the world and is becoming a valuable source of
plant protein and other important functional ingredients. The present study was designed to …

This study aimed to evaluate the effect of incorporation of banana peel flour (BPF) on the
nutritional and antioxidant properties of cookies prepared with wheat flour. Cookies were …