Bread and cake samples were produced from wheat (Triticum aestivum) and maize (Zea
mays) composite flour using different methods of production. The wheat: maize composite …

The effect of using Oat flour to improve the functional properties of cake and biscuit was
explored. Oat flour in the cake and biscuit formulation was replaced at four levels, 25, 50, 75 …

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 …

The proximate composition and functional properties of flour blends from wheat and millet at
0%, 10%, 20%, 30% and 40% were determined using AOAC standard method. The products …

Aim: To evaluate the Quality characteristics of Bread produced from Wheat and Kidney Bean
composite flour blend. Study Design: Composite bread was produced from wheat and …

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft
wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein …

The physicochemical and sensory evaluation of the bread produced from the composite
flour of wheat, defatted soy and banana was determined. Five bread samples were …

This study was conducted to investigate the chemical, functional, pasting and sensory
properties of breadfruit-wheat composite flours and its cake making potentials using …

The research was carried out to evaluate the effect of addition of tigernut and defatted
sesame flours on the physical, functional and microbiological properties of the wheat bread …

This study was carried to investigate the quality of bread produced from blends of wheat–
watermelon seed flour at varying proportions of 100% WF, 97.5% WF: 2.5% WSF, 95.0 …