Evaluation of the physicochemical, functional, pasting properties and sensory characteristics
on wheat flour biscuits incorporated with okra flour in ratio,(100%, 95: 5%, 90: 10%, 85: 15 …

Biscuits are popular ready to eat, cheap and convenient food products that are consumed
globally. Supplementation of wheat flour with inexpensive staples from other cereals …

This study investigated the effect of the supplementation of wheat flour with flour blends of
African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory …

Oat (Avena sp.) is a species of cereal grain grown for its seeds and it contains many
valuable constituents. Gross chemical composition, caloric value, minerals, vitamins and …

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 …

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 …

The study investigated physiochemical, phytochemical composition and sensory qualities of
achacarrot flour blend biscuits. Flour blends were produced by substituting carrot flour into …

The present study was undertaken to develop biscuits from the composite flours. Composite
flours were prepared by blending wheat flour with rice flour, green gram flour and potato …

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 …

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 …