Abstract Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour. However, particle size and blend proportion may affect quality properties consumer acceptability bakery products. This study investigated effect sizes proportions on physical, nutritional, textural sensory peeled unpee...

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...

Unripe and ripe plantain were dried and milled into flour and used with wheat flour in biscuit production to determine the best plantain-wheat composite flour for biscuit production. The blends as follows: 100% wheat flour, 100% ripe plantain flour, 100% unripe plantain flour, 50% wheat flour and 50% ripe plantain flour and 50% wheat flour and 50% unripe plantain flour. The Biscuit samples were...

Male albino rats were fed on respective diets of wheat flour, Bengal gram flour and corn flour for 8 weeks at the 59% level. It was observed that the increase in weight after wheat flour and Bengal gram flour feeding was 6.8 and 12.0% respectively and that the decrease after corn flour feeding was 5.2% as compared to the control animals on sucrose diet. Serum cholesterol and liver cholesterol l...

The consumer demand is increasing for composite flour based bakery products like biscuits.The incorporation of buckwheat can be justified in composite flour based biscuits as it has beneficial nutraceutical properties and its gluten-free nature can play important role in preventing celiac problem. The physicochemical and functional properties of buckwheat flour were studied and biscuits were pr...

The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed effects different concentrations banana puree, flour and potato starch on characteristics inulin, dietary fiber, protein, potassium as well hardness using response surface methodology. total, 14 experimental models were generated a simplex lattice design. Resu...