This study investigated the effect of groundnut protein concentrate inclusion on the quality of
wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100: 0 …

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 …

FARO 44 rice, brown cowpea and African yam bean seeds were processed into flours and
their proximate, functional and pasting properties were assessed. Functional properties …

Extrusion is a versatile and state-of-art technology and provides enormous opportunity for
modifying the functionality of food materials for improved digestibility and high sensory …

The rapid urbanization and increase in population in recent years have resulted in an
increase in the consumption of wheat-based products especially biscuits in sub-Saharan …

The chemical, functional and pasting properties of flours processed from germinated (0, 24,
48 and 72h) brown and yellow varieties of tigernut (Cyperus esculentus) seed was studied …

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 …

Optimization of the production and evaluation of the quality of maize‐based snack
supplemented with soy and tigernut flour was carried out. Experimental design for the …

In the present study, the effect of soy flour fortification on the chemical and physico-chemical
properties of malted sorghum flour for probable industrial uses was investigated. Malted …

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 …