This study investigated production of bread produced from wheat, defatted sesame seed
and unripe plantain flour blends were evaluate for, bioactive compounds, chemical …

This study investigated the quality of flour blend bread produced from wheat, defatted
sesame seed and unripen plantain were evaluate for, chemical compositions, physical and …

This study attempts to investigate Biscuit Produced from Defatted Sesame Seed Flour and
Unripe Plantain flour Blend were evaluate for Proximate composition, Antioxidant property …

The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were
studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The …

The surge in import duty, which inflated the production cost of baked products, gave an
impetus composite flour formulation from locally available crops with improved nutritional …

Eating snacks during lunch periods has become a way of life for school children and the
busy working class people in most urban cities in developing nations like Nigeria. Providing …

Wheat flour, acha flour and mung bean flours were blended into different ratios and used to
produce bread. The flours were blended into six different ratios of wheat: acha: mung beans …

Bread is a staple food prepared from dough of flour and water, usually by baking.
Throughout recorded history, bread has been very popular around the world. It is one of …

The study was undertaken to evaluate the nutrient composition, physical and sensory
properties of bread samples produced from wheat, ground bean and sweet potato flour …

Background: The FAO statistics demonstrate the importance of sweet potato in the areas
where wheat production is disadvantaged due to climatic restraints. Utilization of sweet …