This study aimed to evaluate the bread quality by substituting pumpkin flour and common
bean flour in wheat-based composite bread. The four blending ratios of pumpkin, common …

Bread is an important staple food in many countries. Bread making is currently limited to
wheat and a few other commonly used cereal seeds in many countries. This study was …

Wheat flour is used to accelerate rheological properties of dough and as the vehicle for
proven food fortification with high consumption and processing. Consumption of locally …

Blending wheat with fava bean and black cumin flours can improve the nutritional content of
wheat-based bread. The current study investigated the effects of flour blending ratios of …

Blending wheat with fava bean and black cumin flours can improve the nutritional content of
wheat-based bread. The current study investigated the effects of flour blending ratios of …

Background: Potato flour, being nutritious and a high source of carbohydrates, has been
explored for the manufacturing of biscuits. Methods: Replacement of refined wheat flour with …

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 physicochemical properties of Wheat, sweet potato and cashew nut flour blends were
studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The …

This study investigated the quality of flour blend bread produced from wheat, defatted
sesame seed and unripen plantain were evaluate for, chemical compositions, physical and …

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 …