Cowpea (Vigna unguiculata) is popularly grain legume referred to as ‘beans’ in West Africa. It is nutritious and provides protein, vitamins, and minerals. Cowpea grain contains about 25% protein, making it extremely valuable where many people can’t afford proteins from animal sources such as meat and fish [1,2]. Cowpea flour has been used as a nutritious ingredient in fried and baked products, ...

The composite flour was produced with wheat flour, sweet potato chick pea and soybean (WF:SPF:CPF:SF) in the proportions of 100:0:0:0 (control), 0:100:0:0 (100% SPF), 70:10:10:10 (10% 60:20:10:10 (20% 50:30:10:10 (30% 40:40:10:10 (40% 30:50:10:10 (50% 20:60:10:10 (60% 10:70:10:10 (70% SPF). addition SPF blends leads to elevation fiber, ash, minerals, bioactive components. Protein content increa...

Abstract The purpose of this study was to determine the physicochemical and sensory characteristics muffins produced from mocaf, orange sweet potato flour, breadfruit starch, starch with various comparisons. A non-factorial completely randomized design (CRD) used make muffin formulation (P) ratio 70%:15%:5%:5%:5%, 60%:20%:10%:5%:5%, 50%:25%:15%:5%:5%, 40%:30%:20%:5%:5%,30%:35%:25%:5%:5%,20%:40%...

Diabetes mellitus type 2 is the most common degenerative disease in Indonesia, so that regulation of food intake important. Food sources carbohydrates with a low glycemic index (GI) can control blood sugar levels. GI rate at which absorbed into glucose. Purple sweet potato has it suitable as an alternative source carbohydrates. Different cooking processes affect purple potato, frying technique ...