In this study, sorghum and quinoa flours were used to replace the wheat flour as minor
ingredient in order to determine the nutritional components, texture, and mineral content of …

Purpose–The present study was designed to enhance the nutritional and calorific value of
food without affecting quality of final product with the use of emulsifiers. Lysine contents in …

The use of flaxseed as a functional food has gained in popularity in recent years. It has been
grown since ancient times for food and other uses. Flaxseed is an excellent source of …

Food scientist are actively involved to improve the quality of wheat through composite flour
technology by supplementing wheat flour with other grain flours. Barley grains are …

Triticale grains had slightly lower contents of fats (2.09%), proteins (13.05%), moisture
(10.51%), than those of wheat (2.74, 13.68 and 10.94%) respectively. While the ash and …

Purpose–The present study was designed to enhance the nutritional and calorific value of
food without affecting quality of final product with the use of emulsifiers. Lysine contents in …

Barnyard millet (Echinochloa frumentacea) is the fastest growing of all millets and it is grown
in India. The purpose of the study was the formulation of composite flour suitable for …

Food scientist are actively involved to improve the quality of wheat through composite flour
technology by supplementing wheat flour with other grain flours. Barley grains are …

Food scientist are actively involved to improve the quality of wheat through composite flour
technology by supplementing wheat flour with other grain flours. Barley grains are …

Chickpea is a significant legume crop due to high protein and dietary fiber contents.
Sorghum and millet are not only nutritionally comparable but these are also superior to …