Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking.
However, its nutritional and technological properties are limited. To remedy this, the use of …

Abstract Background and Objectives The present study investigated dough rheology,
textural, sensory and digestibility characteristics of barley flour added leavened flat bread …

Worldwide peanuts are often thermally processed before consumption, which might alter its
bioactive composition and toxicity. The presented work explores the effect of processing …

The aim of the current study was to evaluate the influence of increasing contents (5%–25%)
of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for …

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has
prompted the development of gluten-free bread. Gluten-free bread, on the other hand …

Maize is a popular gluten-free grain, used in many dishes in Africa and elsewhere. It
provides numerous nutrients (especially starch) and contains antinutritional factors …

The aim of the present study is to evaluate the nutritional, functional, and sensorial
properties of pan bread enriched with oil seeds. Sesame seeds (S), peanut seeds (P), and …

Groundnut is a widely grown crop across the world. Groundnut is used for various purposes
including oil extraction. The oil by-products contain many significant bioactive components …

Recently, possible co-application of probiotics and antibiotics has been widely discussed.
This form of combined therapy, because of its commonly recognised advantage, is widely …

Apple pomace, a by-product from apple processing industries, is a popular raw material,
which has characteristics of a rich nutritional component, so its utilisation is of great interest …