Pumpkin is a rich source of beta-carotenoid, a valuable pro-vitamin A known for
maintenance of eye vision. Meanwhile jackfruit seed is also rich in carbohydrate however it …

Wheat flour is used to accelerate rheological properties of dough and as the vehicle for
proven food fortification with high consumption and processing. Consumption of locally …

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses
of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS) …

Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly
nutritious and offer a wide range of health benefits. The objective of this research was to …

This study investigated the effect of incorporating fluted pumpkin seed flour (FPSF) into acha-
wheat bread on its chemical composition, physical attributes, and sensory qualities. Acha …

Bread is crucial for food security in Ethiopia, tackling protein malnutrition and vitamin A
deficiency. To reduce reliance on imported wheat, supplementing wheat flour with local raw …

This study aims to investigate the effect of replacing wheat flour in pan bread with different
levels of pumpkin fractions (unpeeled pumpkin pulp, peeled pumpkin pulp, and pumpkin …

Wheat bread, produced by the single-phase method, is a common food consumed all over
the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are …

The present study aimed to assess the impact of substituting wheat flour with three different
pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during …

The objective of this study was to evaluate the effect of pumpkin seed flour addition at
different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for …