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 …

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 …

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 …

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 …

The feasibility of producing quality biscuit from composite flour consisting of plantain flour,
Bambara flour and wheat flour was investigated. The formulation was grouped into eight in …

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 effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat
flour-based biscuits was studied. The proximate composition of refined wheat flour and …

Wheat flour, acha flour and mung bean flours were blended into different ratios and used to
produce cookies. The flours were blended into six different ratios of wheat: acha: mung …

Flour blends were produced using wheat, bambara nut, and Aerial yam. The flour samples
were processed into biscuits in the following ratios (wheat: bambara nut: aerial yam): 100: 0 …

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 …