Production, nutritional evaluation and acceptability of cookies made from a blend of wheat, African walnut, and carrot flours
DB Kiin-Kabari, MC Uzoamaka… - Asian Food Science …, 2021 - eprints.go2submission.com
Cookies were developed from composite flour of wheat, African Walnut and Carrot. The
wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for …
wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for …
Study on the Development of Fiber-Rich Noodles through the Substitution of Wheat Flour with Pregelatinized Tannia Flour
INK Putra, IP Suparthana… - … Journal Digital Library, 2024 - vipublisher.com
Traditional noodles are often criticized for their low fiber content, a component with
numerous health benefits in preventing degenerative diseases. Tannia, a potential food …
numerous health benefits in preventing degenerative diseases. Tannia, a potential food …
[PDF][PDF] Proximate analysis of dry cake available in local market of Bangladesh
The study assessed the proximate composition of dry cake available in the local market of
Chattogram, Bangladesh. The proximate pieces of dry cake of different brands were …
Chattogram, Bangladesh. The proximate pieces of dry cake of different brands were …
Global Research to Expand Utilization of Bambara Groundnut for Food and Nutrition Security
VA Jideani, AIO Jideani, VA Jideani… - … groundnut: Utilization and …, 2021 - Springer
Global research and commercialization efforts to expand the utilization of Bambara
groundnut (BGN) for food and nutrition security discussed in this chapter covers flour for …
groundnut (BGN) for food and nutrition security discussed in this chapter covers flour for …
Evaluation of Functional and Sensory Qualities of Cookies from Cocoyam-Wheat Composite Flours for Utilization
VU Nwadili - Nigeria Agricultural Journal, 2019 - ajol.info
Cookies were produced from blends of fermented and unfermented cocoyam-wheat
composite flours at 0; 25; 50; 75 and 100 percentage inclusion levels respectively and …
composite flours at 0; 25; 50; 75 and 100 percentage inclusion levels respectively and …
[PDF][PDF] Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam …
HD Mepba, NJT Emelike, E Agiriga, EU Mary - academia.edu
The objective of this study was to investigate the quality characteristics and sensory
properties of noodles produced from composite flours of wheat, acha, bambara groundnut …
properties of noodles produced from composite flours of wheat, acha, bambara groundnut …