This study investigated the effect of incorporating fluted pumpkin seed flour (FPSF) into acha-
wheat bread on its chemical composition, physical attributes, and sensory qualities. Acha …

Pumpkin is a rich source of beta-carotenoid, a valuable pro-vitamin A known for
maintenance of eye vision. Meanwhile jackfruit seed is also rich in carbohydrate however it …

The effect of adding corn flour to quinoa flour (Chenopodium quinoa) at different levels was
studied. The proximate chemical composition, physical properties and sensory evaluation of …

Pumpkin pulp is a rich source of vitamins and minerals for human consumption. The
objective of this study was to determine the anti-nutritional factors and mineral composition …

This study evaluated the quality of whole wheat bread substituted with peanut peel flour. The
whole-wheat flour was supplemented with peanut flour at a ratio of 97.5: 2.5 (sample B), 95 …

Wheat bread, produced by the single-phase method, is a common food consumed all over
the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are …

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses
of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS) …

This study aims to investigate properties of whole wheat flour breads produced with the
combined addition of amaranth (5, 10, and 15%) and fennel (1, 1.5, and 2%) powders. The …

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 …

This research aimed to enhance the nutritional and sensory qualities of Balady bread by
adding locally Egyptian buckwheat flours, Fagopyrum esculentum (FE) and Fagopyrum …