Bread is widely consumed in the World. Bread always serves as food for both Urban and
rural dwellers, high and low income earners. The use of pumpkin seed milk addition in …

This study aims to asses the psysico-chemical, sensory and quality characteristics of bread
obtained from wheat flour substituted with different levels (15%, 30%, 50%) of boiled …

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 …

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 …

This study aims to investigate the effect of replacing wheat flour in pan bread with different
levels of pumpkin fractions (unpeeled pumpkin pulp, peeled pumpkin pulp, and pumpkin …

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 …

ABSTRACT A study of the Physico-chemical and functional properties of pumpkin/wheat
flour blends and sensory attributes of cakes made from the flour blends where evaluated in …

A healthy and well-nourished person depends on healthy food system. Today, malnutrition
imposes high cost on society. In recent times, more attention has been given to the …

The need to improve the nutrient content of wheat breads using deposits of nutrients in fresh
fluted pumpkin leaves while avoiding the loss in nutrient during drying of the leaves, form the …

The objective of this study was to evaluate the effect of pumpkin seed flour addition at
different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for …