ABSTRACT A study of the Physico-chemical and functional properties of pumpkin/wheat
flour blends and sensory attributes of cakes made from the flour blends where evaluated in …

In the current study pumpkin blended cakes were prepared by substituting refined and
whole wheat flour with pumpkin powder in the ratio's of 100: 00, 90: 10, 80: 20 and 70: 30 …

The preservation of pawpaw pulp and its utilization as a constituent of cookie preparation
was investigated by preparing blends of pawpaw/wheat flour with increasing level of …

Pumpkin pulp and peels were processed into flour after drying each part separately. The two
types of flour were analyzed for their proximate composition and functional properties. Ash …

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 …

Sensory properties, physical and microbiological studies of pumpkin seed (Cucurbita pepo)
blended cakes were evaluated using standard analytical and microbiological methods …

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 …

Pumpkin contains a lot of vitamins A, B, and C, as well as minerals and carbohydrates. The
use of local flour as a replacement for wheat flour is still being researched. The goal of this …

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 …

Pumpkin (Cucurbita pepo) seed was processed into defatted flour (DCPF) and evaluated for
nutritional and sensory attributes. The potential of the flour as composite with wheat flour in …