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 …

This study aimed to investigate the pasting, thermal, and functional characteristics of the
flour blends formulated between chestnut and wheat or rice flours. A total of 21 flour blends …

Nutrient compositions of most cereal based food products are inadequate to meet the
nutrient requirement for all age groups. Enrichment of cereal with easily affordable legumes …

The present study investigated the effect of supplementation of combined
sprouted/fermented pigeon pea flour on the proximate composition, functional and pasting …

This study was carried out to investigate the effects of tigernut flour (TF) substitution with
wheat flour on proximate, functional, pasting and rheological properties of wheat-tigernut …

Millet has long been known as a good source of fiber and antioxidants, but only lately started
to be exploited by food scientists and food industry as a consequence of increased …

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 …

Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with
xanthan gum was evaluated for rheological evaluations. The functional properties of the …

Despite their low nutritional values, cereals are the raw materials used the most for
developing different food products. This study aimed to enhance the nutrient content of …

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 …