The study compared the proximate composition and functional properties of various
combinations of rice, millet, amaranth, and soybean flour composites. The rice and millet …

The food industry produces large quantities of waste, which is available in bulk at zero cost.
This study aimed to investigate a new method to maximize the protein intake from pea peels …

Purpose The purpose of this study is to evaluate the quality and sensory properties of
cookies produced from wheat flour using avocado puree as fat substitute …

Dietary intervention stands as a practical and cheap approach to solve Vitamin A deficiency
(VAD), a major public health problem among children and pregnant women in Africa. Quality …

This study investigated the chemical, functional and phytochemical characteristics of velvet
beans. The seeds were procured, sorted, cleaned and equal portions subjected to different …

This study compared some quality properties of yellow-fleshed sweet potato flour samples
as affected by pretreatments (0.02% sulfite; blanching 85° C for 3 min 30 s and steam …

The use of hydrocolloids to modify the properties of native starches has been on the rise in
the recent times due to the market demand for natural, safe and economical food …

Uganda has one of the youngest populations in the world with about 78% of its population
below 30 years of age, most of which are adolescents. The boarding school diet fed to …

Barley, oats and wheat flour was used to formulate composite flour (CF). Composite flour
(CF) was made by substituting wheat flour with oats and barley in different proportions of …

Aims: The study examined the proximate composition and functional properties of flours from
three purple maize varieties from Côte d'Ivoire with a view to exploring their potential uses in …