This study characterized the nutritional and functional properties of cocoyam flour and
evaluated the sensory properties of model products made from cocoyam-wheat composite …

Wheat and cocoyam flours were mixed at different ratios and the flour blends were
evaluated. 70: 30 blend had significant (p<. 05) higher protein, fat, and crude fiber content …

Proximate composition and organoleptic properties of sausage rolls made from cocoyam
and wheat flour enriched with soybean flour were studied. Cocoyam cormels and soybean …

In this study, samples of composite breads were produced from wheat and cocoyam flour
blends using D-optimal design mixture, in the following proportions: 95: 5, 90: 10, 85: 15 …

The effect of some processing parameters (frying temperature [140–160° C], frying time [2–4
min], level of brewers' spent cassava flour (BSCF)[20–40%], and thickness [2–4 mm]) on …

This work was done to investigate the performance of composite flour in the production of
cookies. The composite flour was formulated from the blends of wheat, African yam bean …

The nutritional, physicochemical, functional properties of sweet potato‐wheat composite
flour and its sensory attributes in four pastry products were studied. Moisture content of …

Date fruit contains more than 70% sugar mainly glucose and fructose and therefore making
it an ideal replacement for sugar (sucrose) in the confectionery recipe. The study …

The effect of replacing wheat flour with cocoyam (Xanthosoma sagittifolium) flour on the
proximate composition, physical, sensory properties of cake were investigated. Baking trials …

Abstract Levels of 5, 10 and 15% of legume flours ie soybean, lupine and chick pea were
used to supplement cookie. The effect of this supplementation on the rheological properties …