Foods made from sustainable resources are gaining momentum because of their high nutritional value and potential health benefits in the global market. The study explored buckwheat and sago as raw materials for developing multigrain bread. Data were statistically assessed using on...
Open access
Research Article10.9734/air/2026/v27i61763
The present study reflects the preparation of a commonly consumed staple food, noodles, using composite flours such as wheat (Triticum aestivum), sweet potato (Ipomea batatas), and sago (Metroxylon sagu) that is nutritionally enriched with essential minerals and fibers having var...
Open access
Research Article10.9734/afsj/2025/v24i12836
The present study was conducted to prepare nutritionally enriched noodles that have high dietary fiber and essential mineral content that provide various health benefits. The study aims to evaluate the sensory profile of the noodles, prepared by using fortifying flour i.e., sweet...
Open access
Research Article10.9734/ejnfs/2024/v16i61448