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9 results for flour blends.

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Keyword    flour blends

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Proximate, Mineral and Sensory Properties of Cookies Produced from Cassava-bambara Groundnut Flour Blends
by Eke-Ejiofor J., Beleya E.A. and Allen J.E.
American Journal of Food Science and Technology. 2023, 11(1), 28-33. DOI: 10.12691/ajfst-11-1-5
Pub. Date: March 14, 2023Views: 5089Downloads: 6751
cookies wheat flour flour blends cassava bambara groundnut
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Dietary Fibre, In-vitro Starch Hydrolysis and Prediction of Glycaemic Indices of Plantain Amala Prepared from Composite Plantain Moringa Seed Flour Blends
by Wabali V.C and Jike-Wai O.
American Journal of Food and Nutrition. 2022, 10(3), 72-76. DOI: 10.12691/ajfn-10-3-2
Pub. Date: November 08, 2022Views: 5465Downloads: 7547
in vitro starch hydrolysis glycaemic index equilibrium concentration hydrolysis index Plantain Amala
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Functional and Pasting Properties of Acha, Deffated Soybean and Groundnut Flour Blends
by Eke-Ejiofor J., Wordu G.O. and Bivan S.K
American Journal of Food Science and Technology. 2018, 6(5), 215-218. DOI: 10.12691/ajfst-6-5-4
Pub. Date: July 26, 2018Views: 13426Downloads: 14397
functional pasting properties acha soybean groundnut blends
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Quality Evaluation of Model Biscuits Produced from Sweet Potato and African Almond Seed Flour Blends
by Mohammed Ikagu Yusufu and Inya Mary Ugochi
American Journal of Food Science and Technology. 2026, 14(2), 55-62. DOI: 10.12691/ajfst-14-2-5
Pub. Date: May 10, 2026Views: 142Downloads: 968
Sweet potato flour Almond flour Composite flour Biscuit quality Proximate composition Sensory evaluation
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Physico-chemical, Antioxidant and Sensory Properties of Masa Produced from Broken Rice and African Yam Bean Flour Blends
by Yusufu Mohammed Ikagu and Alexander Destiny Ponnan
American Journal of Food Science and Technology. 2022, 10(3), 130-139. DOI: 10.12691/ajfst-10-3-5
Pub. Date: August 21, 2022Views: 5793Downloads: 5980
Masa broken rice African yam bean physico-chemical Anti-oxidants and sensory properties
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Chemical and Pasting Properties of Cassava-bambara Groundnut Flour Blends
by Eke-Ejiofor J., Beleya E.A. and Allen J.E.
American Journal of Food Science and Technology. 2022, 10(2), 66-71. DOI: 10.12691/ajfst-10-2-1
Pub. Date: May 05, 2022Views: 6020Downloads: 8172
cassava bambara groundnut composite flour chemical pasting
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Antioxidant Properties, Anti-oxidative Potentials and Phytochemical Properties of Wheat-Pearl Millet-Andrographis paniculata Leaf Flour Blends: Possible Implications of the Composite Functionality
by David T. Ishola, Mathew K. Bolade, Busola T. Ayangbemi, Opemipo T. Ishola and Olusanmi E. Odeyemi
American Journal of Food Science and Technology. 2022, 10(1), 35-41. DOI: 10.12691/ajfst-10-1-5
Pub. Date: March 11, 2022Views: 5891Downloads: 7053
phytochemicals antioxidants Andrographis paniculata leaf Cereals flour
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Proximate, Functional and Pasting Properties of Cassava Starch and Mushroom (Pleurotus Pulmonarius) Flour Blends
by Ojo M.O., Ariahu C.C. and Chinma E.C.
American Journal of Food Science and Technology. 2017, 5(1), 11-18. DOI: 10.12691/ajfst-5-1-3
Pub. Date: December 07, 2016Views: 35556Downloads: 28771
cassava starch mushroom (P. pulmonarius) composite functional proximate pasting
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Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality
by Abdelrahman R. Ahmed
American Journal of Food Science and Technology. 2014, 2(2), 67-75. DOI: 10.12691/ajfst-2-2-4
Pub. Date: March 30, 2014Views: 40297Downloads: 32497Citations: 8
lupine phenolic compounds amino acids cake quality
Abstract Full Text PDF (420 KB) Full Text HTML Full Text ePUB (338 KB)
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