Akinwotu, K.O.

Advancements in Composite Flours: Applications, Nutritional Benefits and Processing Techniques

Akinwotu, K.O., Taiwo, K.A. & Ikujenlola, A.V. · Asian Food Science Journal · 2025

Composite flours, produced by blending various types of flours such as grains, tubers, and legumes, represent a promising alternative to traditional wheat flour. These blends enhance the nutritional profile of food products by increasing levels of protein, dietary fiber, vitamins...