This study asses the proximate and sensory analysis of biscuits made from dried almond
seed and coconut blend. Biscuits was produced from blends of wheat, coconut and almond …

Biscuits are one of the low cost processed foods that are most widely consumed all over the
world. Biscuits have some notable advantages over conventional snacks in that it is …

The study was conducted to evaluate the quality attributes of biscuits produced from wheat
flour, sesame seeds and tigernut blended flours. Three Biscuits samples were made with …

Micronutrient deficiency is prevalent in most developing countries hence combination of
food groups in the production of biscuit was investigated. Five biscuit samples were …

The cashew pomace flour was used to substitute 5, 10, 15, 20, 30 and 50% wheat flour in
biscuits which were evaluated for the chemical, physical and sensory properties. The 100 …

Biscuits were produced from bambara nut, cowpea and wheat flour blends. This study was
carried out to evaluate the effects of varying the proportions of these flours on the nutritional …

Aims: The functional and sensory properties of biscuits produced from wheat flour, defatted
soybeans and coconut flour were investigated to determine its quality and acceptability …

The purpose of this paper was to produce composite biscuits from a blend of wheat,
desiccated coconut and cinnamon flour. The coconut and cinnamon were used as …

The objective of this work was to evaluate the functional properties of flour blends from
wheat, coconut and defatted fluted pumpkin seed, produce biscuits from these flour blends …

This study evaluated the effect of soy malt addition on properties of cassava-wheat
composite flour and its suitability for biscuit production. Various mixes of cassava-wheat …