Deleterious impact of animal meat production and consumption on environment and
consumers health has developed interests for exploring relatively safer, healthier, and …

The present study was conducted on preparation and quality evaluation of wheat, unripe
plantain and fluted pumpkin seed composite flour cookies. The composite flour prepared …

The use of medicinal plants to cure many ailments has been a tradition in different parts of
the world. Tetracarpidium conophorum (African walnut) belongs to the family …

The nutrient composition and sensory properties of wheat-African bread fruit composite
cookies were investigated. The wheat flour (WF) was blended with African bread fruit flour …

Cookies were produced from a blend of sorghum, orange-flesh-sweet-potato and mushroom
protein isolate flour at different ratios viz: MOS A (60: 20: 20), MOS B (40: 30: 30), MOS C …

Abstract The Nigeria Walnut (Tetracarpidium conophorum) is a climber crop species that
help in poverty reduction through improvement of the purchasing power of families and their …

This study evaluated quality characteristics and sensory properties of bread elaborated with
flour blends of wheat and African yam bean. The wheat flour was procured, while the …

The use of agri-food byproducts for the reformulation of traditional products is raising
popularity, due to the bioactive and nutritional components that remain in these byproducts …

The study assessed the nutritional and sensory properties of a gluten‐free biscuit from
blends of high‐quality cassava flour (HQCF) and walnut flour (WF). Design expert software …

The proximate composition, mineral content and sensory properties of wheat–African yam
bean composite cookies were determined. African yam bean flour (AYBF) was prepared and …