Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut [PDF]
Heliyon, 2023 This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics.
Mopelola A. Dada +3 more
doaj +2 more sources
Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat [PDF]
Foods, 2023 Highland barley flour-based coating batter has rarely been reported, although highland barley flour is promising due to its high β-glucan and amylose content. In this study, highland barley flour was used to substitute 40% to 80% of wheat flour to form a
Jianhua Tang +4 more
doaj +2 more sources
Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents [PDF]
Frontiers in Nutrition, 2023 Staple foods produced from composite flour are considered feasible to alleviate protein-energy malnutrition (PEM). However, one of the major limitations of composite flour is poor protein digestibility.
Kareem Adebayo Koyum +5 more
doaj +2 more sources
International Islamic University Malaysia Engineering Journal, 2022 Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source.
Dita Kristanti, Woro Setiaboma
doaj +3 more sources
Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes [PDF]
Foods, 2023 Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten.
Herlina Marta +5 more
doaj +2 more sources
Functionality and Appearance of Sorghum-Pearl Millet Composite Flour Fortified With Oyster Mushroom for Thin Porridges. [PDF]
Food Sci NutrCharles AN +4 more
europepmc +2 more sources
Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour. [PDF]
Int J Food Sci, 2022 Roger P +4 more
europepmc +3 more sources
Characteristics of Composite Flour Made of Kidney Bean and Soybean
Journal of Applied Agricultural Science and Technology, 2023 Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour.
Merynda Indriyani Syafutri +6 more
doaj +1 more source
Nepal Journal of Biotechnology, 2023 Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat flour, soy flour, and kinema flour can be considered in composite flour-based biscuits since they have good nutraceutical ...
Alina Bhandari, Srijana Thapaliya
doaj +1 more source
International Journal on Food, Agriculture and Natural Resources, 2022 The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95 ...
Sangam Dahal +4 more
doaj +1 more source