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 …

Functional properties, nutritional quality, and sensory characteristics of wheat flour/pumpkin
peel puree (PPP) based biscuits were investigated. Wheat flour and PPP were mixed in the …

This study was designed to bridge gap in nutritionally skewed available biscuits and the
high volume of agricultural waste generated by investigating the quality of biscuits prepared …

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 …

Composite flours are used for bakery products to improve the nutritional value and reduce
the reliance on wheat importation. The present study was aimed at assessing the effect of …

The aim of this study was to evaluate the nutritional composition of biscuits from wheat‐
sweet potato‐soybean composite flours. Substitutions of wheat flour with sweet potato and …

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 …

Evaluation of the physicochemical, functional, pasting properties and sensory characteristics
on wheat flour biscuits incorporated with okra flour in ratio,(100%, 95: 5%, 90: 10%, 85: 15 …

The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat
flour-based biscuits was studied. The proximate composition of refined wheat flour and …

Biscuits are one of the most consumed bakery products that contain a high content of fat,
sugar, and different additives that may cause various health problems. This has led to an …