The present study was conducted on preparation and quality evaluation of wheat, unripe
plantain and fluted pumpkin seed composite flour cookies. The composite flour prepared …

There is a need to explore the nutritional and medicinal potentials of underutilized crops
such as tigernut. Most conventional foods that are rich and balanced are scarce and …

This study investigated the amino acid, physicochemical and sensory qualities of biscuit
made from composite flours of wheat and velvet bean. The incorporation of velvet bean flour …

This study aimed at investigating the use of wheat, Bambara nut and orange fleshed sweet
potato composite flours in the production of cookies. Enriched cookies were produced using …

This study aims to evaluate the nutritional and sensory properties of cookies produced from
flour blends of African walnut (Tetracarpidium conophorum), Justicia carnea and wheat …

The aim of this study was to investigate the effect of germination on the physicochemical,
structure, pasting, and morphological properties of corn. Germination improved total …

One of the popular and most commonly consumed maize-based snacks is elekute, which is
made from maize powder mixed with spices and other ingredients depending on individual …

This study was carried out to determine the quality properties of cookies produced from
blends of wheat flour and tigernut residue flours. The fresh tigernuts were selected, washed …