Nutritional and functional properties of wheat-defatted peanut-orange peel composite flour
NB Bongjo, AS Aondoaver, JA Gbertyo… - European Journal of …, 2022 - publish7promo.com
The need to improve and enhance the nutritional quality of locally made foods (bakery and
confectionaries) cannot be overemphasized. This study set out to meet this need by …
confectionaries) cannot be overemphasized. This study set out to meet this need by …
Formulation of an Improved Nutritional Quality Composite Flour for Bakery Products Using Wheat and Sologold Sweet Potato
WA Olosunde, T Paul, OO Antia - American Journal of Food …, 2023 - journals.e-palli.com
The formulation of high nutritional quality composite flour for use in producing bakery
products is essential and advantageous health wise to consumers of these products …
products is essential and advantageous health wise to consumers of these products …
Fermentation and diet diversity: Biochemical and functional properties of fermented mango (Mangifera Indica L) pulp flour
JOG Elechı, IU Nwiyi, EJ Oboh - European Food Science and …, 2022 - dergipark.org.tr
Processing of plant foods has been in practice over a long period of time for various
reasons; ranging from optimization of product quality, such as improvement in flavour …
reasons; ranging from optimization of product quality, such as improvement in flavour …
Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties
RI Vihishima, MI Yusufu… - Asian Food Science …, 2024 - research.send4journal.com
The study set out to produce composite flour from wheat, mango kernel and orange pomace.
Mango kernel and orange pomace were processed into flours and mixed with wheat flour at …
Mango kernel and orange pomace were processed into flours and mixed with wheat flour at …
Study of Proximate Composition and Storage Stability of Selected Bakery Products from Developed Wheat-Sologold Sweet Potato Flour
T Paul, W Olosunde, O Antia - International Journal of Smart …, 2023 - journals.e-palli.com
The proximate composition and storage stability of selected bakery products from composite
wheat-sologold sweet potato flour (40: 60) were investigated. This is crucial to harness the …
wheat-sologold sweet potato flour (40: 60) were investigated. This is crucial to harness the …
[PDF][PDF] Proximate and Functional properties of Pigeon Pea (Cajanuscajan) and Sorghum (Sorghum bicolor) flour Blends.
I Nwakanma Chidiebere, EP Obinwa… - Journal of Home … - researchgate.net
The main purpose of this study was to assess the proximate and functional properties of
pigeon pea seeds and sorghum grain flour blends. Specifically the study determined the …
pigeon pea seeds and sorghum grain flour blends. Specifically the study determined the …