The proximate composition and functional properties of flour blends from wheat and millet at
0%, 10%, 20%, 30% and 40% were determined using AOAC standard method. The products …

Different levels of substitution of wheat flour (WF) with plantain flour (PF) ranging from 0 to
50%, including 100% plantain flour (sample B) were prepared. Functional properties of the …

Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and
sensory properties of bread produced from blends. Methodology: Flour was prepared from …

Bread and cake samples were produced from wheat (Triticum aestivum) and maize (Zea
mays) composite flour using different methods of production. The wheat: maize composite …

Bakeries occupy an important position in human nutrition locally and globally. The result of
gap between production and consumption for wheat, the government are imported wheat …

This study was carried out to investigate proximate composition, functional properties and
sensory evaluation of wheat, plantain and cocoyam flour blended doughnuts at different …

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 …

Cakes were produced from the composite flour blends of wheat (Triticum spp)/walnut
(Juglanregia) in the ratio of 100: 0, 90: 10, 80: 20, 70: 30, and 50: 50 respectively. Analyses …

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 …

This study was carried out to evaluate the effect of baking temperature and baking time on
the baking quality and sensory attribute of cake from wheat-tigernut pomace flour blends …