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Production, acceptability, nutritional and pasting properties of orange-flesh sweet potato, cowpea and banana flour mix
Promoting the intake of foods rich in vitamin A is key to combating the increase in vitamin A deficiency . This research focused on the utilization of...
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Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition
The high glycemic index of Irish potato, as well as its suitability for indigenous food preparation may be improved through appropriate composite...
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Substitution of Wheat Flour for Sweet Potato, Oca, and Pea Flour in a Sponge Cake: Sensory Acceptability and Nutritional Composition
The objective of this research was to evaluate the effect of the partial substitution of wheat flour for sweet potato, oca, and pea flour on the...
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Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement
Low glycemic index (GI) food which is nutritious would be far more desirable for health. Oat bran and inulin have a wide range of food applications,...
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Some quality properties of yellow-fleshed sweet potato flour as affected by different drying methods
This study compared some quality properties of yellow-fleshed sweet potato flour samples as affected by pretreatments (0.02% sulfite; blanching 85 °C...
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Development and Sensory Evaluation of Cookies from Nutrient Rich Composite Flour
The formulation of non-wheat flour from tuber-cereal-legume-oilseed combinations, as well as the replacement of gluten in cereal-based bakery...
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Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors
Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread with...
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Sweet potato flour (Ipomoea batatas) as natural antioxidant on carcass yield and meat physicochemical characteristics of Creole chickens of Mexico and Cobb 500
Antioxidants are considered functional additives against oxidative stress since they avoid nutritional decline in the meat. The main objective of the...
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Characterization of potato starch-high amylose rice starch blend as a substitute of acetylated potato starch in long-life noodle
This study investigated the suitability of a potato starch (NP)-Dodamssal rice starch (DD) mixture to replace acetylated potato starch (AP) in...
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Methodological Breakdown of Potato Peel’s Influence on Starch Digestibility, In Vitro Glycemic Response and Pasting Properties of Potato
A Potato ( Solanum tuberosum L.) is a major staple food consumed worldwide. Potato peel is an important constituent that is generally discarded and...
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Optimization of barrel temperature and feed moisture content for better physicochemical and sensory properties of extruded snacks from blends of finger millet, sweet potato, and soybean composite flour using response surface methodology
Extruded snacks are commonly made with cereals with good expansion properties but low in essential nutrients such as protein and vitamins. The...
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Biovalorization of Potato Peel Waste: An Overview
The potato is one of the world’s most widely grown and consumed food crops and its production has significantly increased in recent years. Its...
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Effects of raw dehydrated potato flour on properties of dough and gluten in biscuits
In this study, the effects of raw dehydrated potato flour (RDPF) on properties of dough and gluten in biscuits were investigated. Results showed that...
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Potato Peel Enrichment in Functional Food and Feed
The potato is the fourth most common crop cultivated globally every year. Potato peel is the major waste released by potato-processing industries and...
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Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins
In the current study, partially defatted coconut flour (PDCF) was prepared using deoiled cake obtained after virgin coconut oil processing. The...
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Formulation and Characterization of Novel Cereal Gluten-Free Pasta from Semi-Popped Makhana, Water Chestnut, and Potato
Cereal gluten-free (CGF) products have been popular in recent years, supporting a growing demand as they appeal not only to persons with medical...
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Greenlandic glacial rock flour improves crop yield in organic agricultural production
The application of mechanically crushed silicate minerals to agricultural soils has been proposed as a method for both improving crop yields and...
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Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies
Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when...
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Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits
BackgroundTacca flour obtained from tacca tubers, an underutilized crop rich in carbohydrate and phytochemicals, was subjected to physical, chemical...
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Prediction of maize flour adulteration in chickpea flour (besan) using near infrared spectroscopy
The present study was performed to develop Near-infrared spectroscopy based prediction method for the quantification of the maize flour adulteration...
