Legumes are a good source of bioactive components, besides being nutrient dense. These
components have antioxidant properties and have a protective role against free radicals …

Brewers' spent grains constitute a nutrient-rich valuable and highly under-utilized by-product
of the beer industry produced in large amounts all through the year. This bio-resource is a …

Ivy gourd is a valuable medicinal plant that serves as an indispensable source of nutrients
and bioactive compounds. The study sought to explore the nutritional profile and bioactive …

This study was designed to enhance the nutritional quality, antioxidant properties and
product utilization potentials of locally produced 'Igbemo'rice flour by adding Kersting's …

The objective of this research was to know the effect of drying factors on the quality attributes
of plantain flour when used for composite bread. In this study, the drying parameters …

Objective: The objective of the study was to determine the phytochemical composition,
physical and sensory properties of bread supplemented with fermented sweet orange peel …

The incorporation of whole chickpea (Kabuli) flour into sorghum (Sorghum bicolor L.
Moench) wheat composite flour could improve nutritional quality of wheat (Triticum aestivum …

Consumption of bread is greatly increasing across the world due to its availability,
convenience, textural and taste properties. Bread can serve as food vehicles for value …

Bread is a staple food in many economies. It is nutrient rich, cheap, and modern bakeries
provide it in excess to be able to meet supply within stringent quality control parameters …

Аннотация В работе представлен материал, свидетельствующий о том, что
обогащение хлеба экструдатом смеси бобов вигны овощного направления и зерна …