The development of food products using composite flour has increased and is attracting
much attention from researchers, especially in the production of bakery products and …

The increase in global demand for healthy food products and initiatives to ensure food
security in developing countries has focused on the cultivation of drought-resistant and …

Massive urbanization and increasing disposable incomes favor a rapid transition in diets
and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA population is becoming …

This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea
(PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to …

Bread is a common staple food in developing countries and many other regions of the world.
It is an energy dense food with low micronutrient content. Micronutrient deficiency is …

This work aims at examining the physical, chemical and functional properties of composite
flour produced with cassava, rice, soybean flours, and potato starch and added with 0.5 …

The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and
sensory properties of wheat bread was determined. Bread was prepared from varying …

The research was carried out to evaluate the effect of addition of yellow maize (YM) and
orange fleshed sweet potato (OFSP) flours on the quality of wheat bread. Maize and sweet …

Both the physical and chemical characteristics of flours affect their quality and the
subsequent products from them. The comparative evaluation of particle size, moisture …

In recent years, research efforts in the developing countries have focused on the
improvement of protein quality of food products due to mass malnutrition. Plantains are …