Food waste produced from fruits and vegetables processing plants possesses an important
natural and valuable material in producing less expensive functional food due to the …

Replacing wheatflour (WHF) with defatted fluted pumpkin (Telfairia occidentalis Hook) seed
flour (FPF) at levels of 0–25% was investigated for its effect on chemical, physical, sensory …

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 …

In developing countries like India, with increasing urbanization, the demand for processed
food and bakery products particularly cookies command wide popularity in both urban and …

The current study examined the nutrient qualities of cookies made from wheat/cashew nut
composite flour blends. The wheat flour was partially replaced at different concentration of …

The study was conducted to formulate cookies with and without partial replacement of wheat
flour (W) with sweet potato (SP) and quinoa flour (Q) blends. Sweet potato flour and quinoa …

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 …

The nutrient composition and sensory properties of wheat-African bread fruit composite
cookies were investigated. The wheat flour (WF) was blended with African bread fruit flour …

The chemical composition and selected functional properties of blends of cowpea and
plantain flours were determined. Physicochemical and sensory qualities of cookies made …

Replacement of wheat flour with varying levels of flaxseed flour (0–30%) on nutritional,
functional and antioxidant properties of cookies was investigated. Cookies produced from …