Objective: The study explored the potential of tigernut and pigeon pea flour blends in the preparation of biscuits. Materials and methods: Tigernut and Pigeon pea seeds were processed into flour and formulated into blends. The chemical composition of the flours and biscuits prepared from the flour blends as well as in-vitro (starch and protein) digestibility, physical and sensory properties of the biscuits were evaluated using standard methods. Results: The chemical composition such as protein, moisture, fat, ash, crude fiber, ash, energy, iron, calcium, zinc and phosphorus contents of composite biscuits ranged from (11.64 to 17.81%), (4.11 to 6.03%), (12.80 to 18.40%), (2.43 to 3.63%), (3.81 to 4.95%), (437.84to 453.36kcal) , (3.18 to 3.81...
Cookies were made from pigeon pea ( Cajanus cajan ) and cocoyam ( Xanthosoma sagittifolium ) flour...
The study was conducted to utilize the potato flour (PF) and corn flour (CF) for the preparation of ...
Background: One of the local food ingredients that can be utilized as a complementary food is a torb...
Background: African yam bean and cocoyam composite flour can substitute wheat flour and used in the ...
This study aimed to evaluate the In vitro digestibilities, predicted glycemic index and sensory eval...
Flour blends of maize and pigeon pea were composite at replacement levels of 10%, 20%, 30%, 40%, 50%...
Abstract: The objective of this study was to evaluate the nutritional value, the antioxidant activit...
Background: High cost of wheat flour in non-wheat producing countries poses an economic problem.Obje...
This study aimed to develop biscuits with improved nutritional contents using edible fish meal from ...
Background: Gurundi is a popular snack among the school-age children in Oyo town and it is produced ...
Page(s): 9 (1), 104-113, 17 Ref.Market biscuits prepared conventionally from wheat flour were supple...
Abstract:The consumer demand is increasing for composite flour based bakery products like biscuits.T...
In most developing nations, there has been an increase in the consumption of wheat-based products, p...
Biscuits were produced from wheat-”acha” (7:3) composite flour (WAF) and soybean flour (SBF) blends....
Background: The use of indigenous crops in formulation of products for the management of diabetes is...
Cookies were made from pigeon pea ( Cajanus cajan ) and cocoyam ( Xanthosoma sagittifolium ) flour...
The study was conducted to utilize the potato flour (PF) and corn flour (CF) for the preparation of ...
Background: One of the local food ingredients that can be utilized as a complementary food is a torb...
Background: African yam bean and cocoyam composite flour can substitute wheat flour and used in the ...
This study aimed to evaluate the In vitro digestibilities, predicted glycemic index and sensory eval...
Flour blends of maize and pigeon pea were composite at replacement levels of 10%, 20%, 30%, 40%, 50%...
Abstract: The objective of this study was to evaluate the nutritional value, the antioxidant activit...
Background: High cost of wheat flour in non-wheat producing countries poses an economic problem.Obje...
This study aimed to develop biscuits with improved nutritional contents using edible fish meal from ...
Background: Gurundi is a popular snack among the school-age children in Oyo town and it is produced ...
Page(s): 9 (1), 104-113, 17 Ref.Market biscuits prepared conventionally from wheat flour were supple...
Abstract:The consumer demand is increasing for composite flour based bakery products like biscuits.T...
In most developing nations, there has been an increase in the consumption of wheat-based products, p...
Biscuits were produced from wheat-”acha” (7:3) composite flour (WAF) and soybean flour (SBF) blends....
Background: The use of indigenous crops in formulation of products for the management of diabetes is...
Cookies were made from pigeon pea ( Cajanus cajan ) and cocoyam ( Xanthosoma sagittifolium ) flour...
The study was conducted to utilize the potato flour (PF) and corn flour (CF) for the preparation of ...
Background: One of the local food ingredients that can be utilized as a complementary food is a torb...