Different levels of substitution of wheat flour (WF) with plantain flour (PF) ranging from 0 to
50%, including 100% plantain flour (sample B) were prepared. Functional properties of the …

The present study was conducted on preparation and quality evaluation of wheat, unripe
plantain and fluted pumpkin seed composite flour cookies. The composite flour prepared …

Cake is becoming popular delicacy during celebration periods among little children and
adult people in most urban cities in developing nations like Nigeria. Providing nutritious and …

A research study was carried out to develop cookies with good nutritional and physical
quality from sweet potato flour and wheat flour and to evaluate the quality characteristics …

Bread was prepared from different levels of substitution of wheat flour (WF) and plantain
flour (PF) ranging from 0 to 50%, including 100% wheat flour (WF) and 100% plantain flour …

This study was carried out to evaluate the quality and acceptability of cookies produced from
the flour blends using cookies prepared from wheat flour as control. Acceptability of the …

The proximate composition and functional properties of flour blends from wheat and millet at
0%, 10%, 20%, 30% and 40% were determined using AOAC standard method. The products …

The chemical composition and selected functional properties of blends of cowpea and
plantain flours were determined. Physicochemical and sensory qualities of cookies made …

The composite flour produced from blends of wheat, unripe plantain and moringa leaf were
processed into cookies in the following ratios: 100: 0: 0, 50: 45: 5, 35: 55: 10 and 45: 50: 5 …

The work investigated the effects of substituting 10%, 15% or 20% of sprouted or blanched
soybean flour and 30% cassava flour for wheat flout in cakes. Peeled cassava roots …