Increased food demand, reflecting a rising global human population, attaining 8 billion in
2022, has furthered the intensification of farmed aquatic animal production. Intensification …

Rice is a popular grain and forms part of the daily diet of people throughout the world.
However, the consumption of rice and its products is sometimes limited by its high glycemic …

Rice (Oryza sativa L.) is an important ingredient for the development of gluten free bakery
products. The quality of these types of products varies depending on the levels of rice …

As the market does not offer a portable and long-lasting product combining rice and beans
in a single preparation, this study intends to characterize a new and alternative gluten-free …

Coconut residue obtained after the extraction of oil or milk is mostly used as animal feeds or
discarded. However, this residue is high in dietary fibre which is known to significantly …

This study intended to investigate the potential of non-conventional functional ingredients to
valorize pasta in terms of nutritive and bio-functional properties. Varying levels of potato flour …

In this study, protein isolate obtained from Pangas processing waste (PPI) was incorporated
into pasta at different levels (0, 2.5, 5.0, 7.5 and 10.0 g/100 g). After that, the nutritional …

Cauliflower (Brassica oleracea var. botrytis) by‐products (leaves, stems, stalks)(CBP) were
successfully utilized in muffins as a model system and their feasibility of incorporation was …

Moringa oleifera is a nutrient-rich plant, also referred to as a miracle tree, and is commonly
used in the preparation of functional foods including herbal biscuits. Despite having a wide …

This study investigated the reasons for variations in baking yield and quality of bread from
four major brands of wheat flour using established methods. Flour samples were obtained …