Novel formulated cookies were prepared by supplementing jering seed (legume) flour into
wheat flour at different proportions (0%, 5%, 10%, 15%, 20% and 100%) with 100% of wheat …

Blueberry, defatted grape seed powder and defatted poppy seeds were incorporated into
biscuits at a level of 5%. Some physicochemical and sensory characteristics were evaluated …

The major determinants of malnutrition in Africa are low availability of nutritious foods and
inadequate consumption of protein-rich diets. Consumption of nutritious snacks could help …

The study examined the utilization of sprouted finger millet-maize composite flour in
breakfast cereal production, with a focus on its physicochemical, functional, and sensory …

Present study was undertaken to optimize the level of food materials viz. groundnut meal,
beetroot juice and refined wheat flour for development of nutritious pasta using response …

The effect of inclusion of peanut flour from 0% to 20% on dough rheology and
physicochemical and sensory properties of wheat–peanut composite flour bread was …

Abstract Effect of different contents of ground ginger [0%, 1%, 3%, 5%, and 7%(w/w)] on flour
quality, dough and biscuit characteristic and acrylamide content were investigated. Texture …

Peanut protein concentrates (PPCs) were subjected to hydrolysis by crude protease extract
(CPE) obtained from three fungi viz; Rhizopus oligosporus, Trichoderma reesei, and …

Abstract Effect of addition of multigrain premix (MGP) prepared using a combination of
cereals, pulses and oilseeds at 40% level, on nutritional properties of multigrain biscuit, its in …

The feasibility of partially replacing refined wheat flour with Mango kernel flour in biscuit
making was evaluated in several formulations, aiming to find a formulation for the production …