Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review
D Rachwa-Rosiak, E Nebesny… - Critical reviews in food …, 2015 - Taylor & Francis
Chickpea is grain legumes grown mainly in areas with temperate and semiarid climate. It is
characterized by a high content of protein, fat, vitamins, fiber, and a lower content of …
characterized by a high content of protein, fat, vitamins, fiber, and a lower content of …
Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends
ER Ohizua, AA Adeola, MA Idowu… - Food science & …, 2017 - Wiley Online Library
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 …
(PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to …
[PDF][PDF] Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour.
N Tharise, E Julianti, M Nurminah - International Food Research …, 2014 - ifrj.upm.edu.my
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 …
flour produced with cassava, rice, soybean flours, and potato starch and added with 0.5 …
Physicochemical stability, microbial growth and sensory quality of refined wheat flour as affected by packaging materials during storage
Wheat flour is a hygroscopic product requiring efficient packaging materials to maintain shelf
stability and desired quality during long storage periods. This study aimed to assess the …
stability and desired quality during long storage periods. This study aimed to assess the …
[HTML][HTML] Physicochemical stability, microbial growth, and sensory quality of teff flour as affected by packaging materials during storage
The study evaluated the potential of four packaging materials (woven polypropylene bag,
paper bag, Perdue Improved Crops Storage (PICS) bag, and polypropylene bag+ low …
paper bag, Perdue Improved Crops Storage (PICS) bag, and polypropylene bag+ low …
Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations
MO Adegunwa, EO Adelekan, AA Adebowale… - Cogent …, 2017 - Taylor & Francis
Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley
used for food formulations and this intolerance seriously impairs intestinal absorption. There …
used for food formulations and this intolerance seriously impairs intestinal absorption. There …
[PDF][PDF] Wheat-lentil fortified flours: health benefits, physicochemical, nutritional and technological properties
Lentil (Lens culinaris) is among the most consumed legume worldwide, especially in
developing country. Lentil seeds provide an excellent source of iron and zinc content, and a …
developing country. Lentil seeds provide an excellent source of iron and zinc content, and a …
The effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by Mixolab
S Mironeasa, GG CODINĂ… - Journal of Texture …, 2012 - Wiley Online Library
The purpose of this investigation was to study the effect of grape seed flour (GSF) addition at
the levels of 3, 5 and 7 g/100 g on the rheological behavior of the dough obtained from four …
the levels of 3, 5 and 7 g/100 g on the rheological behavior of the dough obtained from four …
Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability
OP Bamidele, BM Fasogbon - Open Agriculture, 2020 - degruyter.com
The over reliance on starchy foods such as maize flour may lead to protein energy
malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom …
malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom …
[HTML][HTML] Effect of storage temperature and periods on some characteristics of wheat flour quality
MSH Ahmed - Food and Nutrition Sciences, 2015 - scirp.org
A laboratory experiment has been designed and implemented to study the effects of storage
temperatures (27.5° C and 37.5° C) and storage periods (day, 3 days, 10 days, 20 days and …
temperatures (27.5° C and 37.5° C) and storage periods (day, 3 days, 10 days, 20 days and …