This study investigated the effect of replacement of cassava starch (CS) by 20, 40, 60, 80
and 100% with sweet potato starch (SPS) on the physicochemical and sensory properties of …

The present study was conducted on preparation and quality evaluation of wheat, unripe
plantain and fluted pumpkin seed composite flour cookies. The composite flour prepared …

Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but
has potential food applications. In the present work, the suitability of APP fruit–wheat …

Mi non gandum seperti flat noodle membutuhkan tepung komposit pati berkadar amilosa
tinggi seperti pati ganyong dan pati garut sebagai bahan baku. Penambahan tepung labu …

Biscuits are ready-to-eat nutritious baked snacks that are available in different shapes and
sizes. One of the problems that militate against food security in developing countries such as …

The physico-chemical and sensory qualities of pupuru analogues produced from co-
fermented cassava and breadfruit blends were investigated. Cassava and breadfruit were …

The study investigated the quality of bread produced from blends of wheat and acha flours
complemented with defatted bambara groundnut flour (DBGNF). Chemical composition …

The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were
studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The …

The objective of the study was to add value to sweet potato based biscuits, the sweet potato
was processed into flour; while the African yam-bean seed was sorted to remove the stones …

The study evaluates the effect of supplementation of maize-based ogi with mushroom
(Pleurotus ostreatus) flour on nutritional characteristics and sensory properties. Standard …