Date fruit contains more than 70% sugar mainly glucose and fructose and therefore making
it an ideal replacement for sugar (sucrose) in the confectionery recipe. The study …

The present study was conducted on preparation and quality evaluation of wheat, unripe
plantain and fluted pumpkin seed composite flour cookies. The composite flour prepared …

This study investigated the physicochemical, functional and protein content of tigernut-
soybean flour blends with the protein and sensory properties of cookies from the flour …

Cookies were produced from blends of wheat (Triticum aestivum), acha (Digitaria exilis) and
pigeon pea (Cajanus cajan) flours at different proportions. The flours were analyzed for …

Functional and sensory properties of cookies prepared by supplementing different
proportions of cassava flour (CF) and water chestnut flour (WCF) blends (0–100%) to wheat …

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 …

The use of wheat, sorghum and defatted coconut flour blends in the production of whole
meal cookies was investigated with the aim of encouraging the use of sorghum and coconut …

This study evaluated the physicochemical, functional and proximate composition of wheat
and tigernut composite flour; and proximate composition and sensory properties of Chin …

Wheat flour (WF) was substituted with African oil bean seed flour (AOBF) at 0, 5, 10, 15 and
20% in cookies. The chemical and functional properties of the flours and their blends as well …

This study was carried out to evaluate the quality and acceptability of cookies produced from
the flour blends using cookies prepared from wheat flour as control. Acceptability of the …