This study investigated the use of composite flour from wheat-anchote-grass pea flour for
bread products. Composite flours were prepared from the blends of wheat-anchote and …

This work was done to ascertain the functional and pasting properties of wheat-soy-sweet
potato composite flour. Wheat flour, sweet potato flour and soybean flour blends were …

Composite flour blends (acha/defatted soybean and groundnut flour) in the ratio of 100: 0,
90: 10, 90: 5: 5, 80: 10: 10, 70: 15: 15, 60: 20: 20 and 50: 25: 25 respectively were produced …

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 …

The functionality of blended samples is likely to be affected by incorporating other flour into
wheat flour for baked goods, meanwhile this has not been fully researched. Therefore, the …

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 …

Composite flour of different ratios was formulated from wheat, date palm fruit pulp and
toasted watermelon seeds. Various blends ratios produced were CHUY1= 90%: 5%: 5%; …

Purpose: The study focused on evaluating proximate compositions and functional properties
of different flour blends. Methodology: Three representative flour samples were produced …

The objective of this study was to determine the functional and pasting properties of
composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata …

The composite flour containing kodo (Paspalum Scrobiculatum) and barnyard Millet
(Echinochloa colona) flour, whole wheat flour and defatted soy flour of four different …