BACKGROUND The aim of the paper was to compare the food qualities of 2 varieties (SME 1 and 2) of high quality cassava flour (HQCF) produced from indigenous technology and that of some commercially sold wheat/HQCF samples. MATERIAL AND METHODS The pH, proximate, phytochemical, antioxidant, functional properties and starch yield of the flours were carried out using standard techniques. RESUL...

The objective of this study was to find innovative approaches for the production of iron fortified noodles that are natural and economically feasible. The functional food was produced using different combinations . The investigated variables were the ratio of sorghum to white bean flour, pre-gelatinized flours (drum dried or extruded) and guar gum addition while the emulsifier added was kept co...

Wheat-based food has great importance in human nutrition: in European countries they provide 20–30% of the daily calorie intake, and additionally, the wholemeal and healthy food becomes even more popular. Mineral content in grains is dependent on genetic and environmental factors (varieties, soil type, geographical location of the growing area, etc.), therefore, it is complicated to estimate ho...

The study investigated the effect various processing treatments on physicochemical composition of mucuna seed flour and consumer acceptability bitter leaf soups thickened using these flours. Mucuna pruriens vas utilis seeds were processed by roasting, microwave toasting, steeping boiling and/or a combination followed drying for 48 hours milling into flour. flours used to thicken soup evaluated ...

The impact of jet cooking on shear strength soy-and-water adhesives was investigated to understand the higher commercial soy protein isolates compared flours. Soy flour-based wood are appealing because their bio-based content, low formaldehyde emission, and cost, but application is limited by wet cohesive strength. Previous researchers proposed that process (steam injection with high turbulence...

Biscuits are ready-to-eat nutritious baked snacks that available in different shapes and sizes. One of the problems militate against food security developing countries such as Nigeria is postharvest loss underutilization locally cultivated crops. This study aimed at evaluating quality biscuits produced from wheat, tiger nut orange fleshed sweet potato flours. Wheat flour was substituted with (O...

Abstract Background and Objectives Protein gluten content composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization 82 flours analyze influence protein on rheological parameters. Findings composition, starch gelatinization behavior, as well (microfarinograph, aggregation, extensibility), parameters were determined. The correlation ...