Novel formulated cookies were prepared by supplementing jering seed (legume) flour into
wheat flour at different proportions (0%, 5%, 10%, 15%, 20% and 100%) with 100% of wheat …

This study was conducted to investigate the effects of incorporating varying proportions of
nutraceutical-rich mushroom (Cordycepes militaris) flour (1%, 3% and 5%) on the …

Papaya is one of the most economic and valuable fruits in tropical countries. However, the
fruit processing industries generate a high volume of unripe papaya waste and by-products …

Background and objective The current trend in the formulation of convenience foods like
biscuits is directed towards using local ingredients endowed with health benefits effects. The …

Micronutrient deficiency is a major health problem among children and pregnant women in
developing countries. Vitamin A deficiency can be prevented by fortifying staple food with …

Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies
produced from wheat and soy flour blends. Study Design: Cookies were produced from …

Foxtail millet biscuits with papaya fruit pulp as sugar substitute were studied with an aim to
increase antioxidant properties. Different formulations of 0%, 25%, 30% and 35% papaya …

Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to
improve their utilization in preparation of conventional foods. Six (6) blend samples A to F …

Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed
into an appetizing product through the application of heat in an oven. This study was aimed …

The effects of pawpaw (Carica papaya) seed flour addition to wheat based bread was
studied. Matured, ripen pawpaw fruits were washed, and the seeds were collected …