The consumption of bakery products, the vast majority of which are from cereal flours, is
increasing rapidly. Cereal proteins, on the other hand, lack essential amino acids and must …

This study investigated the effect of the supplementation of wheat flour with flour blends of
African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory …

The aim of the study was to improve the protein content of biscuit; a low protein but widely
consumed snack by school-aged children. The study was carried out at the Department of …

Biscuits are popular ready to eat, cheap and convenient food products that are consumed
globally. Supplementation of wheat flour with inexpensive staples from other cereals …

Composite biscuits were made by supplementing wheat flour (WF) with African yam bean
flour (AYBF) after the seeds have been sorted, sun dried, roasted, some soaked, dehulled …

Flour blends were produced using wheat, bambara nut, and Aerial yam. The flour samples
were processed into biscuits in the following ratios (wheat: bambara nut: aerial yam): 100: 0 …

The suitability of biscuit production from six flour blends of wheat, plantain, and aerial yam
was investigated. The biscuit samples from the composite flour blends were subjected to …

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 …

This paper presents a comparative study on the physical and proximate composition of
biscuits made from different flour sources including wheat, African yam bean, brown rice …

Bread was produced from wheat, water yam and brown hamburger bean. Five samples (AE)
were produced in the following ratios A=(100: 0: 0), B=(70: 20: 10), C=(65: 20: 15), D=(60 …