With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of
sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat …

This study aimed to develop high-quality flatbreads for low-income countries by using
composite flours from climate-resilient crops, ie, sprouted sorghum, tapioca, and cowpea, as …

Sorghum and cowpea are very compatible for intercropping in hot and dry environments,
and they also have complementary nutritional compositions. Thus, the crops have the …

Background This work determined the effect of compositing wheat flour with the resulting
flour (15% and 30%) from heat‐treated Bambara seeds on dough rheology and …

Cowpea (Vigna unguiculata L.) has limited characteristics since it has a high content of
antinutritional properties. The pretreatment process by a combination of germination and …

Introduction Due to the low amount of prolamin, rice flour is the most suitable raw material for
preparing food for patients with celiac disease. Particle size classification and thermal …

Introduction Due to the low amount of prolamin, rice flour is the most suitable raw material for
preparing food for patients with celiac disease. Particle size classification and thermal …

In Africa, rural communities traditionally prepare meals from locally grown crops like
cassava, sorghum and pulses, which are considered Climate Resilient Crops (CRC) …

تیمار حرارتی (خشک و مرطوب) ازجمله روش‌های فیزیکی جهت اصلاح ویژگی‌های عملکردی آردهای بدون
گلوتن و بهبـود کیفیت محـصولات حاصـل از آن‌هـا می‌باشد. طبیعتا تأثیر حرارت متأثر از اندازه …‎