Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour. [PDF]
Int J Food Sci, 2022 The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour ...
Roger P +4 more
europepmc +2 more sources
Influence of composite flour constituents and extrusion temperature in the production of analog rice. [PDF]
Food Sci Nutr, 2021 This study was conducted to determine the effect of composite flour (CF) constituents and different extrusion temperatures on the production of analog rice and community perceptions about the produced rice.
Sumardiono S +5 more
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Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour. [PDF]
Food Sci NutrSorghum and orange‐fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control.
Jenfa MD +5 more
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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour. [PDF]
Foods, 2021 Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough
Atudorei D, Atudorei O, Codină GG.
europepmc +2 more sources
Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes. [PDF]
Foods, 2021 Revalorization of Adansonia digitata L. “Baobab” pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF ...
Barakat H.
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Open Agriculture, 2020 The over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the
Bamidele Oluwaseun P. +1 more
doaj +2 more sources
Cogent Food & AgricultureThe study examined the utilization of sprouted finger millet-maize composite flour in breakfast cereal production, with a focus on its physicochemical, functional, and sensory attributes.
Reuben Acheampong +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
Legume Science, 2020 The objective of this study was to optimize the formulation of cookies from the composite flour of germinated kidney bean, chickpea, and wheat using response surface methodology (RSM).
Mandeep Singh Sibian +1 more
doaj +2 more sources
Chemical Composition of Composite Flour From Okara Powder and Whole Wheat Flour and the Sensory Evaluation of the Biscuits Made From the Composite Flour. [PDF]
Food Sci NutrABSTRACTThe usage of food by‐products and waste has become a significant concern to stakeholders in food processing due to the environmental impact and the waste of resources. The soybean's by‐product is okara, which is rich in protein and other nutrients.
Adebowale OJ +3 more
europepmc +2 more sources