Millets are underutilized minor cereal crops which are consumed as staple food in
developing countries of Asia and Africa. Among the different kinds of millets available …

The rapid urbanization and increase in population in recent years have resulted in an
increase in the consumption of wheat-based products especially biscuits in sub-Saharan …

Bakery products are consumed by peoples of all age and economic group. The fortified, fiber
enriched multigrain bakery products are gaining much popularity in market as compared to …

Biscuits were produced by compositing sorghum or bread wheat flours with defatted soy
flour. Compared to the 100% cereal biscuits, sorghum‐soy and bread wheat‐soy 1: 1 ratio …

Biscuits are popular and convenient food products due to their ready to eat nature. Biscuits
were prepared from sorghum and whole wheat flour with the addition of spirulina (Spirulina …

Cassava (Manihot palmata) and soybean were processed into flours and used to substitute
wheat flour as composite flour. The wheat flour (WF) was substituted by cassava flour (CF) at …

Food waste produced from fruits and vegetables processing plants possesses an important
natural and valuable material in producing less expensive functional food due to the …

Biscuits prepared from flour composites containing 60: 40 and 70: 30 (w/w) finger millet:
wheat flour were evaluated for its dough characteristics and biscuit quality. Hardness of …

Wheat and finger millet flour (two cultivars) were blended in the ratio (3: 1) to form a
composite flour and its dough properties were studied on the mixolab. The chapatti making …

Insects are abundant in the predominantly sub-Saharan Africa region and are generally high
in protein. Wheat grain contains gluten that is vital for the quality of baked goods but does …