The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat
flour-based biscuits was studied. The proximate composition of refined wheat flour and …

The main aim of this study was to determine the best formulation of biscuit using roasted
gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and …

The effect of wheat flour supplementation with sesame flour on the quality of biscuits was
determined. Biscuits were produced from various blends of wheat and defatted sesame flour …

Biscuits prepared from the blends containing different proportions (0%, 5%, 10%, 15% and
20%) of raw, soaked and germinated fenugreek seed flour were evaluated for width …

Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40%
along with of refined wheat flour were used for development of biscuits. The flours were …

Composite flours are used for bakery products to improve the nutritional value and reduce
the reliance on wheat importation. The present study was aimed at assessing the effect of …

Introduction. High fiber bakery products can be a healthy snack option for consumers. Our
study focused on the effect of replacing wheat flour with okara flour on the physicochemical …

The effect of partial replacement of wheat flour by different levels (5, 10, 15 or 20%) of
soaked or germinated fenugreek seed flours (FSF) on the senosry and chemical …

The utilization of vegetables with supplementation of cereals and pulses plays a vital role in
improving protein-energy malnutrition and micronutrient deficiency. Therefore, the study …

Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter
transformed into appetizing product through oven heat. Wheat, the major raw material used …