Consumer's interest in functional food has continued to increase due to its potential health
benefits. This study therefore is aimed at developing a functional wheat based flour …

Wheat based composite flour was substituted with plantain and tigernut flours in order to
enhance its protein, fibre, minerals, antioxidants and resistant starch contents. The …

Consumer interest and recognition of the link between health and diet have spurred the
demand for functional foods. This study evaluated the quality characteristics of functional …

Composite flour was developed from rice, soybean, tigernut and millet composite flours; with
the millet subjected to different processing techniques such as debranning, fermentation and …

Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain,
which is insufficient to meet the nutritional requirements of all age groups. Enrichment of …

The present research investigation was conducted to analyze the nutritional and functional
properties of wheat, ragi and jackfruit seed composite flour. About 11 combinations were …

Multigrain composite mixes were prepared from different cereals, legumes, millets, nuts
along with condiments by different processes. Multigrain composite mixes had 10 to 12 …

The aim of this research was to evaluate the chemical, functional and rheological properties
of the blended flour consisting of wheat, oat and moringa leaves to determine their potential …

Grains are a rich source of nutrition and phytochemical compounds which make them a
good source of antioxidants. These phytochemicals have potential impact on human health …

Walnut (Juglansregia) seeds are edible rich source of several essential nutrients which can
be processed into flour for several purposes. Composite flour blends (wheat/walnut flour) in …