Producing food products from sweet potato flour are very feasible in worldwide due to wide
availability, natural color, high-energy, low-protein, good biological activity in the human diet …

Sweet potato flour (SPF) is used to produce food products worldwide due to good biological
activity in the human diet and low cost. In this experiment, sweet potato tubers were …

There is little or no information on the relationship between the quality of fufu flour and the
textural attributes of cooked dough. Quality attributes of flour were therefore correlated with …

Agroforestry practices improve soil health which in turn improves crop nutrient
concentrations and quality. This study examined how the agroforestry tree Gliricidia sepium …

Sweet potato flour is a key ingredient for the production of new food products worldwide,
which imparts desired properties, nutritional value, antioxidants, and natural color to …

Abstract Knowledge is scarce on the drivers of textural characteristics of cooked dough
prepared from gari (eba). To address this need, quality attributes of backslopped fermented …

The possibilities of backslopped fermentation replacing spontaneous fermentation in gari
production were evaluated by comparing the functional and pasting properties of gari and …

Tepung mocaf dapat digunakan sebagai pengganti terigu pada pembuatan biskuit MP-ASI
(Makanan Pendamping Air Susu Ibu) karena mengandung karbohidrat yang tinggi. Kadar …

The effect of partial substitution of finger millet (FM) with Parinari curatellifolia flour on the
physicochemical and functional properties of FM flour was investigated. FM and P …

This study explored the potentials of Yellow maize, soybean and unripe banana flour blends
in the development of nutritious breakfast cereals. Yellow maize, soybean and unripe …