This study investigated the amino acid, physicochemical and sensory qualities of biscuit
made from composite flours of wheat and velvet bean. The incorporation of velvet bean flour …

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 …

Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter
transformed into appetizing product through oven heat. Wheat, the major raw material used …

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 …

The cashew pomace flour was used to substitute 5, 10, 15, 20, 30 and 50% wheat flour in
biscuits which were evaluated for the chemical, physical and sensory properties. The 100 …

The effect of partial replacement of wheat flour by different levels (5, 10, 15 or 20%) of
soaked or germinated fenugreek seed flours (FSF) on the senosry and chemical …

This study evaluated the nutritional and sensory characteristics of biscuits produced from
wheat/beniseed seed/sweet potato composite flour. Four flour samples from wheat, defatted …

The utilization of vegetables with supplementation of cereals and pulses plays a vital role in
improving protein-energy malnutrition and micronutrient deficiency. Therefore, the study …

In this study, the influence of walnut flour in biscuit production was studied. Biscuits were
made from blends of whole wheat with walnut flours and were assessed for quality attributes …

This study aimed to produce functional biscuits from wheat flour (72% ext.) fortified with oat
flour at different levels (20, 40, 60, 80, and100%). Physical, chemical and sensory evaluation …