eISSN : 2833-2105
Publisher : International Journal of Clinical Science and Medical Research
The potential use of composite flours for the production of bakery products to increase and improve the protein content is one of the areas of research interest nowadays. In this study, suitability of wheat, soybean and unripe plantain composite flour blends was investigated for the development of cookies. Six blends more...
This research assessed the nutritional composition, microbiological and sensory attributes of maize-based fortified food with peanut and carrot blends. A total of six composite flour samples were formulated using varying ratios of maize, peanut, and carrot: (MPC1) 100% maize flour (control), (MPC2) 90% maize, 5% peanut, and 5% carrot, ( more...
This study was carried out to evaluate the effects of thermal processing techniques on the nutrient and antinutrient contents of pigeon pea (Cajanus cajan) flours. The pigeon pea seeds were sorted, cleaned and divided into five equal lots of 0.5kg each. Four lots of pigeon pea seeds were processed more...
This study aimed at the evaluation of the quality attributes and sensory properties of noodles produced from composite blends of acha, adu, mungbean and moringa oleifera seed. Composite flours of acha, adu, mungbean and moringa oleifera seed were formulated by total replacement of wheat with acha, adu, mungbean and moringa more...
This study was carried out to evaluate the effects of thermal processing techniques on the nutrient and antinutrient contents of pigeon pea (Cajanus cajan) flours. The pigeon pea seeds were sorted, cleaned and divided into five equal lots of 0.5kg each. Four lots of pigeon pea seeds were processed more...