Results 61 to 70 of about 1,971,768 (188)

Formulation and characterization of Millet flour blend incorporated composite flour

International Journal of Agriculture Sciences, 2009
The composite flour containing kodo ( Paspalum Scrobiculatum ) and barnyard Millet (Echinochloa colona ) flour, whole wheat flour and defatted soy flour of four different combinations was prepared and studied the impact of Millet flour blend incorporation on characteristics of composite flour.
Poongodi Vijayakumar T, Jemima Beryl Mohankumar   +1 more
openaire   +1 more source

Production of pasta from Moringa leaves _ oat _ wheat composite flour

, 2020
The objective of this study was to produce pasta from the composite flour of wheat, oat, and moringa leaves and to evaluate the effect of blending proportion of the individual flour on the physico-chemical properties and sensory qualities of pasta ...
Marido Getachew, H. Admassu
semanticscholar   +1 more source

Nutrient composition of oak acorn flour

Gradus, 2020
The nutrients in plant seeds play an important role during germination. At the same time, these nutrient values are also useful sources in human nutrition. The mineral element content of pedunculate oak (Ouercus robur) acom flour was investigated (collected from the Great Hungarian Plain) and compared with literature data.
Sz. Migaskó, Helga, Ecseri, Károly, Pető, Judit   +2 more
openaire   +2 more sources

Effect of butterfly pea (Clitoria ternatea) flower extract on qualities, sensory properties, and antioxidant activity of wet noodles with various composite flour proportions

Beverage Plant Research
Improvement of wet noodles' qualities, sensory, and functional properties was carried out using a composite flour base with the butterfly pea flower extract added.
Paini Sri Widyawati, Thomas Indarto Putut Suseno, Felicia Ivana, Evelyne Natania, Sutee Wangtueai   +4 more
doaj   +1 more source

Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles

, 2020
Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications. In the present work, the suitability of APP fruit–wheat composite flour in the development of noodles was investigated.
V. Abe-Inge, Esumaba Serwa Asaam, J. K. Agbenorhevi, Nadratu Musah Bawa, F. M. Kpodo   +4 more
semanticscholar   +1 more source

Evaluation of the proximate composition, functional, and pasting properties of ichipipi maize flour

Applied Food Research
Ichipipi food is a traditional meal in Tanzania's southern highlands. In this study, ichipipi composite flour (MD) was produced using maize harvested at two different stages: milk (M) and dough (D) mixed at various ratios. Then, the proximate composition,
Princess Mpili, Victor Vicent, Leonard Rweyemamu   +2 more
doaj   +1 more source

Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products

Foods
This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain ...
Christine (Neagu) Dragomir, Sylvestre Dossa, Călin Jianu, Ileana Cocan, Isidora Radulov, Adina Berbecea, Florina Radu, Ersilia Alexa   +7 more
doaj   +1 more source

Development and Examination of Sweet Potato Flour Fortified with Indigenous Underutilized Seasonal Vegetables

Beverages, 2018
Developing nutrient-rich vegetable flour using locally under-utilized food crops in Africa would improve rural house-hold nutrition. This study seeks to develop nutrient-dense vegetable flour from different proportions of Sweet potato (Sp) 40–100 ...
Ernest Teye, Robert Agbemafle, Francis Padi Lamptey   +2 more
doaj   +1 more source

The Effect of Different Malting Periods on the Nutritional Composition of Malted Sorghum-Soy Composite Flour

, 2020
Malted sorghum-soy composite flour was developed from sorghum grains and soy beans. The sorghum grains were subjected to different malting periods of 2, 3, 4, and 5 days respectively and then blended with soy in the ratio 2:1.
A. Asuk, M. Ugwu, Boaz Idole
semanticscholar   +1 more source

Ultrasound-treated moringa leaf powder enhances nutritional quality and phytochemical properties of fermented finger millet–Bambara groundnut flour blends

Frontiers in Food Science and Technology
This study investigated the impact of ultrasonicated Moringa oleifera leaf powder (UMOLP) incorporation on the various food properties of fermented finger millet-Bambara groundnut flour (FFM-FBGN). Two groups (A and B) of composite flour were formulated,
Masala Mudau, Oluwafemi Ayodeji Adebo
doaj   +1 more source