The need to improve the nutrient content of wheat breads using deposits of nutrients in fresh
fluted pumpkin leaves while avoiding the loss in nutrient during drying of the leaves, form the …

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 pulp is a rich source of vitamins and minerals for human consumption. The
objective of this study was to determine the anti-nutritional factors and mineral composition …

Cauliflower leaves are rich in β-carotene and iron and has highest waste index. Therefore,
an attempt was made to utilize its leaves in value added product, thus reducing the wastage …

Bread is a staple food consumed by almost everyone especially in Africa which is often
made from wheat flour but is deficient in protein and essential amino acid such as; lysine …

Background: Watermelon seed is usually discarded after eating the flesh and the rind of the
fruit. The use of the seeds could be diversified such as incorporating the flour in wheat …

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 …

Background: Soup thickeners usage/cost is on the increase. Fluted pumpkin seed can
provide nutrients, food diversity/nutrition security and serve as soup thickener. Objective: To …

Bread fortified with fluted pumpkin seed flour was made; the seeds of fluted pumpkin were
extracted and processed into raw dried flour. Appropriate quantities of wheat and fluted …

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 …