blends

Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

Vachefon Heuvey Forwoukeh, Julius Amove & M. I. Yusufu · Asian Food Science Journal · 2023

Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% r...

Open access Research Article 10.9734/afsj/2023/v22i9655

Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture

Elizabeth Ugbede Ohuoba, Thomas M. Okonkwo & Okoyeuzu Chigozie Francis · Asian Food Science Journal · 2023

This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled sesame seeds were roasted for 7-13 min at 185 – 200 0C, defatted and milled...

Open access Research Article 10.9734/afsj/2023/v22i3623