This review paper presents the state‐of‐the‐art of techniques such as decortication,
parboiling, and germination affecting the nutritional parameters of millets. Functional …

The aim of this study was to develop a nutrient‐enhanced millet‐based composite flour
incorporating skimmed milk powder and vegetables for children aged 6–59 months. Two …

The central composite rotatable design was used to plan the experiments using feed
moisture (FM) content, barrel temperature (BT), screw speed (SS), and concentration of …

Evaluation of the physicochemical, functional, pasting properties and sensory characteristics
on wheat flour biscuits incorporated with okra flour in ratio,(100%, 95: 5%, 90: 10%, 85: 15 …

Utilization of cheap and readily available staple food products such as high quality cassava
flour (HQCF) in substituting more expensive wheat flour is increasing. Mushroom addition …

Consumer interest in dietary fiber has continued to increase potential impact on health as
more information about the nutritional benefits of this are being made available. Among the …

Teff (Eragrostis tef) has gained wide popularity mainly attributed to its gluten‐free nature
catering the needs of gluten‐sensitive population. The higher water absorption capacity and …

This study is aimed at producing extrudates using sorghum and orange‐fleshed sweet
potato (OFSP) flour in varying ratios (90: 10, 80: 20, 70: 30, 60: 40, 50: 50, 40: 60, 30: 70 …

Refined wheat flour commonly used in making crackers biscuits is rich in starch but low in
protein and fibre. This study investigated the effect of adding different levels of lemon basil …

Fortification is the process of adding minerals and vitamins that have been lost during flour
processing to improve the nutritional composition and reduce micronutrient deficiencies. The …