Wheat flour is used to accelerate rheological properties of dough and as the vehicle for
proven food fortification with high consumption and processing. Consumption of locally …

Bread is an important staple food in many countries. Bread making is currently limited to
wheat and a few other commonly used cereal seeds in many countries. This study was …

This study was initiated with the objective of investigating the use of improved sweet potato
variety namely, Adu for bread production by combining with wheat flour. The experiment was …

This study aimed to evaluate the bread quality by substituting pumpkin flour and common
bean flour in wheat-based composite bread. The four blending ratios of pumpkin, common …

Bread is widely consumed in the World. Bread always serves as food for both Urban and
rural dwellers, high and low income earners. The use of pumpkin seed milk addition in …

This study aims to asses the psysico-chemical, sensory and quality characteristics of bread
obtained from wheat flour substituted with different levels (15%, 30%, 50%) of boiled …

Pumpkin is a rich source of beta-carotenoid, a valuable pro-vitamin A known for
maintenance of eye vision. Meanwhile jackfruit seed is also rich in carbohydrate however it …

Biscuits are one of the low cost processed foods that are most widely consumed all over the
world. Biscuits have some notable advantages over conventional snacks in that it is …

The study assessed the quality of biscuit and cake produced from African breadfruit and
sweet potato-wheat composite flour. Four blends of breadfruit, sweet potato/wheat were …

Purpose The purpose of this paper is to investigate the effect of partial substitution of wheat
flour with sweet potato flour on the nutrient composition and sensory properties of bread …