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Journal articles on the topic 'Enriched flours'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Djédoux Maxime, Angaman, Ehouman Ano Guy serge, and Boko Adjoua Christiane Eunice. "Propriétés physico-chimiques, fonctionnelles et microbiologiques de la farine de maïs germé enrichie de larves d'insectes comestibles Rhynchophorus phoenicis et Oryctes owariensis." Journal of Applied Biosciences 158 (February 28, 2021): 16310–20. http://dx.doi.org/10.35759/jabs.158.5.

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Objectif : L’objectif de cette étude est d’évaluer les propriétés de quelques farines formulées à partir de maïs germé enrichi de larves de Rhynchophorus phoenicis (charançon africain du palmier) et de Oryctes owariencis (scarabée rhinocéros). Méthodologie et Résultats : Pour ce faire, différentes compositions de farines de maïs germé et de poudre de larves (PL) ont été préparées comme suit : les farines composées lot1 (maïs 80% + PL20%), lot2 (maïs 78,5% + PL22,5%), lot3 (maïs 75% + PL25%). Les caractéristiques physico-chimiques, les propriétés fonctionnelles et microbiologiques de ces farine

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Barbosa, Bruna Teodoro, Jéssica Ferreira Rodrigues, and Sabrina Carvalho Bastos. "Sensory optimization of nutritionally enriched strawberry yogurt." British Food Journal 119, no. 2 (2017): 301–10. http://dx.doi.org/10.1108/bfj-08-2016-0370.

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Purpose People are increasingly concerned about food and health and are seeking enriched products. One way to add nutritional value to yogurt consists of the addition of nutritional flour. However, it is necessary to optimize formulations that meet the consumers’ expectations. Thus, the purpose of this paper is to aim at sensory optimization of a strawberry yogurt enriched with different flours. Design/methodology/approach The optimal concentrations of each flour were defined using the Just-about-right-scale test. Then, an acceptance test was used to assess the samples at optimal concentration

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Zalidis, Achilleas Panagiotis, Natasa P. Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris, and Konstantinos Gkatzionis. "Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours." Molecules 30, no. 13 (2025): 2730. https://doi.org/10.3390/molecules30132730.

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Functional flours, defined as flours enriched with health-promoting compounds such as phenolics, fibers, or proteins, are gaining attention as wheat-free alternatives due to the nutritional limitations of wheat flour. This study introduces a novel liquid chromatographic time-of-flight tandem mass spectrometric method (LC-QTOF-MS/MS) to characterize the phenolic profiles of functional flours from different origins and evaluate their potential as flour substitutes in food products. The proposed method was validated and the limits of quantification (LOQs) were calculated over the ranges 0.1–1.0 m

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Martín-Diana, Ana Belen, Iván Jesús Jiménez-Pulido, Ingrid Aguiló-Aguayo, Maribel Abadías, Jara Pérez-Jiménez, and Daniel Rico. "Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours." Molecules 30, no. 3 (2025): 573. https://doi.org/10.3390/molecules30030573.

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The food industry generates substantial waste, contributing to environmental challenges, such as pollution and greenhouse gas emissions. Utilizing by-products, particularly fruit peels that are rich in fiber, antioxidants, and vitamins, presents a sustainable approach to reducing waste, while enhancing the nutritional value of food products. Specifically, peach peel can be used to produce gluten-free flours, with increased fiber content and antioxidant properties. Extrusion technology is a highly effective method for developing these functional flours, as it improves digestibility, reduces ant

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Soro, T. M., G. G. Doué, T. B. Séa, and N. P. Rougbo. "Improvement of the nutritional quality of a local germinated sorghum-based complementary food: effect of sorghum (Sorghum bicolor) and shea caterpillar (Cirina butyrospermie) combination." Journal of Applied Biosciences 170 (February 28, 2022): 17690–703. http://dx.doi.org/10.35759/jabs.170.3.

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Objectives: This study aimed to improve the nutritional composition and functional property of complementary foods developed from a formulation of sorghum seeds and insect larvae, Cirina butyrospermie, one of the most widely eaten larvae in the Northern part of Côte d’Ivoire as alternative protein source. Methodology and results: After germination, sorghum seeds and shea caterpillar were milled into flour and formulated in the ratio 90-10 (sorghum/shea). Physicochemical analyses were conducted on the 10%-shea caterpillar enriched sorghum flours, germinated (GSSCF) and ungerminated (USSCF) and

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Mahan, Makado Romuald, N'Guessan Ysidor Konan, Daouda Sidibe, et al. "Sensory Analysis of Porridges Processed from Flours of Palmyra New Shoots Enriched with Powders of Moringa oleifera Leaflets and Vigna unguiculata Beans." Biotechnology Journal International 18, no. 3 (2017): 1–11. https://doi.org/10.9734/BJI/2017/33076.

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The current study focuses on the sensory properties of fifteen (15) composite porridges processed from flour of new shoots tubers of <em>Borassus aethiopum </em>Mart basis. The composite flours were processed from mixture of various ratios of <em>B. aethiopum</em> flour (BAM) and powders of beans of <em>Vigna unguiculata</em> (VUW) and leaflets of <em>Moringa oleifera</em> (MOL). Sensory analyses were performed to reveal the descriptive profile regarding four (04) sensory parameters, namely aroma, flavour, appearance, and texture, and then the general acceptance of the porridges. Thus, the sen

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Joseph Natia Kouadio, Séverin Aboutou Kouassi Kra, Jocelyne Laetitia Ange Kouadio, Flore Edwige Essoma Akoa, Michael Akenteng Wiafe, and Sébastien Niamke. "Biochemical, nutrients, functional and sensory properties of Dockounou flours enhanced with soybean and Voandzou." GSC Advanced Research and Reviews 14, no. 1 (2023): 024–35. http://dx.doi.org/10.30574/gscarr.2023.14.1.0376.

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In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at the development of infant flours with high nutritional potential from senescent plantains. Thus, some enriched flours were created using senescent plantains in Dockounou technology production. Flours were analysed physicochemically, biochemically, nutritionally, functionally and organoleptically. Results showed an enhancement of protein, fat, iron, and zinc content in the flours as compared to the traditional (conventional) types. Higher concentrati

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Cisse, Mariame, Ginette G. Doué, Lessoy T. Zoué, and Djary M. Koffi. "Improvement of Nutritional Properties of Attiéké by Co-Fermenting Cassava Paste with three Local Legume (Cowpea, Voandzou and Bean) Flours." Journal of Advances in Biology & Biotechnology 26, no. 8 (2023): 41–51. http://dx.doi.org/10.9734/jabb/2023/v26i8650.

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Attiéké is a fermented and steamed cassava semolina made in Côte d'Ivoire. It is an excellent source of energy but contains low amounts of protein and micronutrients. This study was conducted to assess the nutritional value and sensory properties of attiéké enriched with three legumes (cowpea, voandzou and common bean). The attiéké enriched with legume flours was prepared in different proportions of 10%, 15% and 20%. The samples were produced by incorporating the flour of the three legumes into the cassava paste in a single step (fermentation). The ferment content and fermentation time were 12

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9

Mahan, Makado Romuald, Viviane Deigna-Mockey, N'guessan Ysidor Konan, et al. "Vitamin Contents and Nutritive Contribution of Flours of Palmyra New Shoots Enriched with Moringa oleifera Leaves and Cowpea (Vigna unguiculata) Powders." Journal of Advances in Biology & Biotechnology 13, no. 1 (2017): 1–12. https://doi.org/10.9734/JABB/2017/32848.

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The aim of this study is to contribute to a better valorization of <em>Borassus aethiopum</em> by the content determination in vitamin of new shoots of Palmyra-based enriched flour, also to evaluate the nutritive contributions from the consumption. Fifteen composite flours gotten from flours of <em>B. aethiopum</em>, <em>M. oleifera</em> leaves and <em>V. unguiculata</em> beans powders previously treated, <em>Borassus aethiopum</em> new shoots flour, and two commercial control flours (ET1 and ET2) were analysed. HPLC techniques were used for the separation and quantification of β-carotene and

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Joseph, Natia Kouadio, Aboutou Kouassi Kra Séverin, Laetitia Ange Kouadio Jocelyne, Edwige Essoma Akoa Flore, Akenteng Wiafe Michael, and Niamke Sébastien. "Biochemical, nutrients, functional and sensory properties of Dockounou flours enhanced with soybean and Voandzou." GSC Advanced Research and Reviews 14, no. 1 (2023): 024–35. https://doi.org/10.5281/zenodo.7678427.

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In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at the development of infant flours with high nutritional potential from senescent plantains. Thus, some enriched flours were created using senescent plantains in <em>Dockounou</em> technology production. Flours were analysed physicochemically, biochemically, nutritionally, functionally and organoleptically. Results showed an enhancement of protein, fat, iron, and zinc content in the flours as compared to the traditional (conventional) types.

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Conti, Veronica, Chiara Piccini, Marco Romi, Patrizia Salusti, Giampiero Cai, and Claudio Cantini. "Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion." Foods 12, no. 19 (2023): 3540. http://dx.doi.org/10.3390/foods12193540.

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The aim of this research was to evaluate the levels of antioxidants and polyphenols in pasta enriched with either carrot or olive leaf flours after simulating gastrointestinal digestion. Pasta samples were prepared with fixed amounts of carrot and olive leaf flours (15% and 6% of the total mixture, respectively). We measured the antioxidant capacity and polyphenol content at different stages of the pasta production process, starting from the initial flour to the cooked pasta, and tested samples of the liquid component and solid waste resulting from the digestion process. The antioxidant activi

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Guo, Xiao-Xuan, Zhu Zeng, Yong-Zhong Qian та ін. "Wheat Flour, Enriched with γ-Oryzanol, Phytosterol, and Ferulic Acid, Alleviates Lipid and Glucose Metabolism in High-Fat-Fructose-Fed Rats". Nutrients 11, № 7 (2019): 1697. http://dx.doi.org/10.3390/nu11071697.

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(1) Background: Modern dietary patterns with a high intake of fat and fructose, as well as refined carbohydrates, closely relate to lipid/glucose metabolic disorders. The main objective of this study is to provide new thoughts in designing functional food with some lipid/glucose metabolism regulating effects for obese people. (2) Methods: The alleviating abilities of γ-oryzanol, phytosterol or ferulic acid-enriched wheat flour on lipid/glucose metabolic dysfunction were evaluated in male SD rats induced by a high-fat-fructose diet. The underlying mechanisms were clarified using western blot. (

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Nansereko, Sophie, John Muyonga, and Yusuf Byaruhanga. "Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder." International Journal of Food Studies 12, no. 1 (2023): 42–56. http://dx.doi.org/10.7455/ijfs/12.1.2023.a3.

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Porridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours. Jackfruit is an underutilised fruit that is rich in vitamin C and other bioactive components. This study aimed to evaluate dried jackfruit powder as an ingredient for porridge flour. Formulations were made by substituting varying levels (0, 10, 20 and 30, 40 and 50%) of an extruded maize-soy blend (MSB) constituting 70% maize and 30% soy with refractance window dried jac

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Adebayo, T. K., and M. C. Ibrahim. "Phytochemical studies of wheat-plantain composite flours enriched with velvet beans flours." Research Journal of Food Science and Nutrition 9, no. 2 (2024): 61–66. http://dx.doi.org/10.31248/rjfsn2024.174.

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Wheat, which is an expensive grain, is not adequate to meet the nutritional requirements of the end users. Hence, enrichment of wheat with easily affordable underutilized legumes and fruits that have superior nutritional value is a good approach to producing functional foods and this is also a good way to reduce the cost of wheat importation. Therefore, this study aimed to evaluate the phytochemical composition of the flour blends processed from wheat-plantain flour blends enriched with velvet bean. Wheat, plantain and Velvet flours composite were prepared in the ratio 240:37.5:22.5, 210:60:30

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Salazar, Diego, Mirari Arancibia, Lenin Calderón, María Elvira López-Caballero, and María Pilar Montero. "Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages." Foods 10, no. 5 (2021): 1142. http://dx.doi.org/10.3390/foods10051142.

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This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes

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Adebayo, T. K., E. A. Akande, A. S. Daramola, L. A. Azeez, and I. A. Abdulraheem. "Wheat-plantain flour blends enriched with velvet beans flours: Vitamins and mineral composition." Research Journal of Food Science and Nutrition 9, no. 2 (2024): 67–72. http://dx.doi.org/10.31248/rjfsn2024.175.

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Wheat (Triticum aestivum) has been the major ingredient in the production of different kind of foods but relatively low in total protein especially in lysine and other amino acids, which could be supplemented by other nutrient dense flours to produce composite flours. This would reduce the over dependence on the importation of wheat. Hence, the need for strategic development in the use of inexpensive local and underutilized fruits and legumes in the production of functional foods. The vitamins and mineral composition of the flour blends processed from wheat, plantain and velvet bean were inves

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Martín-García, Beatriz, Federica Pasini, Vito Verardo, Ana María Gómez-Caravaca, Emanuele Marconi, and Maria Fiorenza Caboni. "Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions." Foods 8, no. 12 (2019): 670. http://dx.doi.org/10.3390/foods8120670.

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Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and middling flour

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Banu, Iuliana, and Iuliana Aprodu. "Assessment of the Performance of Oat Flakes and Pumpkin Seed Powders in Gluten-Free Dough and Bread Based on Rice Flour." Applied Sciences 14, no. 8 (2024): 3479. http://dx.doi.org/10.3390/app14083479.

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The performance of oat flake flour and pumpkin seed protein powder in gluten-free dough and bread based on rice flours was assessed in this study. After studying the thermo-mechanical properties of the rice and oat flake flours at different water absorption capacities, two composite flours obtained by mixing the rice and oat flake flours with and without pumpkin seed protein powder were investigated. Regardless of the sample subjected to thermo-mechanical behavior analysis, the increase in the water adsorption level when preparing the dough caused a decrease in protein weakening, as well as st

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Laetitia, Kouadio A. J., Kra K. A. Severin, Kouadio N. Joseph, Assoumou E. Carine, Gonety Tia, and Niamke Sebastien. "Production of Highly Nutritious Enriched Infant Flours from a Traditional Ready-to-Eat Dish: the Plantain Dockounou." Journal of Food Research 11, no. 3 (2022): 1. http://dx.doi.org/10.5539/jfr.v11n3p1.

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This study aims to verify the nutritional potential of three enriched flours that could be used to fight child malnutrition. To do this, it relies on a traditional dish prepared from senescent plantain called dockounou. Indeed, dockounou is a ready-to-eat dish that is popular in C&ocirc;te d&#39;Ivoire, accessible to get, and beneficial to people of all socioeconomic backgrounds. It is, however, deficient in some macronutrients and difficult to conserve after cooking. The enrichment and conversion of this dish into available and accessible infant flours can allow many women with reduce

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Olapade, Abiodun A., and Oluwayemisi F. J. Awofadeju. "Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making." Croatian journal of food science and technology 13, no. 1 (2021): 7–18. http://dx.doi.org/10.17508/cjfst.2021.13.1.02.

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This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on the general acceptability of cookie production. In this study, blends of African walnut protein isolate, wheat and yellow maize flours were studied in a completely randomized design assessment of the proximate composition. The variables were wheat flour (30-50%), yellow maize flour (20-30%) and African walnut protein isolate (10-20%) to generate 20 composite blends. The proximate composition and functional properties of blends and flours were determined using standard methods. Three blends of sam

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Olagunju, Aderonke Ibidunni, Peace Chioma Ekeogu, and Oluwaseun Cege Bamisi. "Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread." British Food Journal 122, no. 11 (2020): 3585–600. http://dx.doi.org/10.1108/bfj-10-2019-0773.

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PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigeno

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Sajjad, Anusha, Aqsa Nadeem, Dr Anosh, Syeda Sani e Zahra, Anoosha Ramzan, and Farwa Rani. "DEVELOPMENT OF NUTRIENT ENRICHED FLOUR BLEND FROM OATS, CHIA SEEDS AND SPINACH." Journal of Akhtar Saeed Medical & Dental College 06, no. 04 (2024): 130–37. https://doi.org/10.51127/jamdcv06i04oa01.

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Background: Diet and nutrition play an important role in general health, highlighting the importance for incorporating nutrient dense foods in diet. Particularly those made from plant-based ingredients; offer a promising approach to improving public health. Oats, chia seeds, and spinach powder are rich in essential nutrients such as fibre, protein, healthy fats, vitamins, and minerals, which can contribute to better overall health.Materials and Methods: In this interventional study flour blend from oats, chia seeds, and spinach powder was developed along with its nutritional profile and sensor

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Kayalto, Barnabas, Djimadoum Kimassoum, Brahim Otchom, Emilienne Soubeiga, and Alfred Traore. "Assessment of Biological Effectiveness of Infant Flours on the Iron Status and Speed of Recovery of MAM Children Admitted to HNDA Hospital at N'Djamena (Chad)." Central African Journal of Public Health 10, no. 6 (2024): 285–96. https://doi.org/10.11648/j.cajph.20241006.17.

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Previous study was designed in two steps: flours formulation, improvement to traditional manufacturing processes and fortify five infant flours produced locally in Chad in vitamin A and zinc, iron and vitamin C. This study aimed to assess biological effectiveness of four improved and enriched experimental flours produced with local products on the iron status and speed of recovery in weight, height and MUAC of MAM children aged 6 to 59 months admitted at the Supplementary Nutrition Unit (UNS) of Notre Dame of Apostles Hospital (HNDA) at N&apos;Djamena. The results of this study, which incl

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Pérez-Ramírez, Iza F., Ana M. Sotelo-González, Gerardo López-Echevarría, and Miguel A. Martínez-Maldonado. "Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels." Molecules 28, no. 1 (2022): 117. http://dx.doi.org/10.3390/molecules28010117.

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There is an increasing interest in the development of meat processed products enriched with antioxidant dietary fiber to augment the consumption of these health beneficial compounds. This study aimed to evaluate the nutritional, nutraceutical, and antioxidant potential, as well as the physicochemical properties of minced tilapia fillets (meat) gels with added amaranth seed or sprout flours (0%, 2%, 4%, 8%, and 10% w/w). Dietary fiber content was significantly increased with the addition of amaranth seed (1.25–1.75-fold) and sprout flours (1.99–3.21-fold). Tilapia gels with added 10% amaranth s

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Singh, Kopal, Anjali, and Reshu Rajput. "Nutritional Enhancement of Baked Goods Using Alternative Flours: A Review." European Journal of Nutrition & Food Safety 17, no. 4 (2025): 240–52. https://doi.org/10.9734/ejnfs/2025/v17i41695.

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Innovations for the bakery market are for healthier and functional foods (e.g., Peas, lentils and other fibers like psyllium) which are driven by taste and rethinks of the health of the product. Conventional baked goods are predominantly dependent on refined wheat flour, which is devoid of important nutrients including dietary fiber, high-quality protein and micronutrients. In addition, many alternative flours (ex: vegetable, legume and millets based flours) are being added to improve the nutritional profile. The review discusses the effect of alternative flours, particularly carrot, beetroot,

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Ibrahim, I. A. A., F. S. Mohammed, M. Abdulkarim, I. M. Sani, I. Salihu, and A. Bello. "Assessment of Nutrient Content of Soy Bean and Bambara Nut Enriched Cassava Flour Blends." International Journal of Research and Innovation in Applied Science IX, no. I (2024): 163–72. http://dx.doi.org/10.51584/ijrias.2024.90114.

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The purpose of this work is to improve the nutrient content of cassava flour by the addition of soy bean and bambara nut flours and to assess its impact on the nutrient quality and admissibility of the flour. It also compared the nutrient content of soy bean enhanced cassava flour with the bambara nut enhanced cassava flour. 20% soybean (Sy20), 30% soy bean (Sy30),20% bambara nut (Bn20) and 30% Bambara (Bn30) flours were incorporated into the cassava blend. Moisture, Ash, crude fibre, crude lipid, protein, carbohydrate, calcium, iron, potassium, magnesium, sodium, selenium, zinc and iodine con

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Çakır, Elif, Sibel Kahraman, Muhammet Ozgolet, and Salih Karasu. "Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins." Italian Journal of Food Science 37, no. 2 (2025): 65–81. https://doi.org/10.15586/ijfs.v37i2.2880.

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Legumes are seen as an alternative protein source in the future. Germinated bean flours are increasingly incorporated into food formulations owing to their enhanced nutritional profiles. This study focuses on the development of novel gluten-free rice flour muffins enriched with five types of germinated bean flours: haricot bean, kidney bean, black bean, mung bean, and red bean flours. The research examines the impact of these germinated bean flours on the rheological properties of the muffin batter, as well as the physicochemical, bioactive, and sensory characteristics of the resulting muffins

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Ramos, Paulo Roberto. "Nutritional quality of bakery products enriched with alternative flours." International Journal of Family & Community Medicine 8, no. 2 (2024): 49–54. http://dx.doi.org/10.15406/ijfcm.2024.08.00349.

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This study assesses the nutritional quality of bakery products with the addition of alternative flours, derived from unconventional cereals or legumes, which have the potential to enrich products with essential nutrients. The growing demand for more nutritious bakery products has driven the search for alternatives to traditional wheat flours. However, including these flours can affect the taste, texture, and physicochemical characteristics of the final products, making it crucial to understand the impact of these substitutions on the nutritional quality of bakery products. The main objective i

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Kayalto, Barnabas, Moukhtar Roumane, and Abdelsalam Tidjani. "Cost-Effectiveness of Four Improved and Enriched Local Infant Flours from Chad in the Nutritional Care of Moderately Malnourished Children Aged 6 to 59 Months Admitted to the Nutrition Unit of Notre Dame of Apostles Hospital at N’Djamena." EAS Journal of Nutrition and Food Sciences 7, no. 01 (2025): 29–38. https://doi.org/10.36349/easjnfs.2025.v07i01.004.

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The aim of this study was to assess cost-effectiveness of four improved and enriched infant flours. The study was carried out at the Supplementary Nutrition Unit (UNS) of the Notre Dame of Apostles Hospital (HNDA) at N’Djamena. The results of the study, which included 416 children, showed that moderately malnourished children on experimental flours with dried Moringa oleifera leaf powder took a maximum of three weeks to recover from malnutrition. The Pennisetum typhoïdes flour with Moringa gave the best results, with 96% of children recovering after an average duration of recovery of 17.5 days

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Özcan, Mehmet Musa. "Quality Evaluation of Bread Prepared from Wheat–Chufa Tuber Composite Flour." Foods 12, no. 3 (2023): 444. http://dx.doi.org/10.3390/foods12030444.

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The oil amounts of breads were measured between 0.13% (control) and 4.90% (with 40% 6 chufa). The total phenolic and flavonoid contents of the breads enriched with chufa tuber flours (powders) were reported as between 37.42 (control) and 99.64 mg GAE/100 g (with 20% chufa) to 61.19 (control) and 120.71 mg/100 g (with 20% chufa), respectively. The antioxidant activities of the bread samples were recorded as between 0.20 (control) and 3.24 mmol/kg (with 20% chufa). The addition of chufa flour caused a decrease in L* values of breads with the addion of tigernut flour. Oleic and linoleic acid cont

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Sultana, Farhat, Vijayalakshmi, Geetha, and Mini. "Standardization of protein-enriched cookies made from Tamarind seed flour." Journal of Applied and Natural Science 13, SI (2021): 194–97. http://dx.doi.org/10.31018/jans.v13isi.2827.

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Protein-energy malnutrition is one of the major public health problems in India affecting children under 5 years of age. The prevalence of underweight in children under 5 is 42.5% in India, being the highest globally. The need for low-cost supplemental food is vital under such conditions. This study aims to develop low cost and protein-rich value-added products from Tamarind seed flour. The incorporation of Tamarind seed flour (50%) in the development of cookies exhibited a significant level of increase in protein in cookies. The protein content of Control cookies was 5.65% and Tamarind seed f

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Mizéhoun-Adissoda, Carmelle, Charles Sossa, Hermance Houngbo, et al. "Household production and energy content of infant flours for children aged 6 to 11 months in two rural settings in southern Benin." North African Journal of Food and Nutrition Research 6, no. 13 (2022): 75–80. http://dx.doi.org/10.51745/najfnr.6.13.75-80.

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Background: Homemade complementary foods which are prepared from staples by the mothers or caregivers are mostly used in Africa including Benin. These foods are not adequately enriched and hygienic conditions are sometimes poor. Aims: The aim was to describe household production methods of infant flours and to estimate their macronutrient content in Benin. Methods: From August to October 2020, 20 mothers of children aged 6 to 11 months were selected in the municipalities of Covè and Djakotomey to examine the process of domestic production of infant flours and porridges. Data were collected usi

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Sunday, Okocha Kalu, Mogor Chidimma Onyinye, Mofunanya Grace Nneka, Anigbogu Chinenye Bibiana, Ishiwu C. N., and Ezeokoye Adaora Miracle. "Response Surface Methodology Approach for the Production of Enriched Rice-based Breakfast Cereal." Asian Food Science Journal 22, no. 10 (2023): 48–59. http://dx.doi.org/10.9734/afsj/2023/v22i10672.

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This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour). The proximate composition was evaluated according to standard methods. The proximate composition showed that moisture, ash, fat, protein, carbohydrate and fibre content in % ranged from 5.66-7.95, 0.40-2.51, 0.50-1.51, 2.78-11.21, 79.12-89-62 and 0.10-1.42 respectively. Enrichment of rice-based breakfast cereals could

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Daza, Roina D., and Bernard Chove. "SENSORY QUALITY OF STIFF PORRIDGE (UGALI) PREPARED FROM PUMPKIN AND SOY BEAN SEEDS FORTIFIED MAIZE FLOUR." International Journal of Agriculture, Environment and Bioresearch 08, no. 01 (2023): 135–46. http://dx.doi.org/10.35410/ijaeb.2023.5805.

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Maize is a major food staple in most of the sub- Saharan African countries. Maize flour is mostly rich in carbohydrates, which provide energy to the human body. Nutritionally, maize flour is deficient in the other major diet requirements of proteins, vitamins and essential minerals. In this study, maize flour was enriched using pumpkin and soybean seed flours and the sensory qualities of the resulting composite flours were evaluated. Four formulations of maize, soy bean and pumpkin seeds flours were prepared by compositing various proportions of each ingredient. The flours were produced by gri

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Saccotelli, Maria A., Sara Spinelli, Amalia Conte, and Matteo A. Del Nobile. "Gluten-Free Bread Enriched with Vegetable Flours." Food and Nutrition Sciences 09, no. 04 (2018): 356–68. http://dx.doi.org/10.4236/fns.2018.94028.

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Olatoye, K. K., A. I. Lawal, and F. B. Ojimi. "Potential of Debittered Pomelo Albedo Flour (<em>Citrus maxima</em>) in Bread: Functional, Nutritional and Phytochemical Characteristics." Journal of Food and Agriculture 16, no. 1 (2023): 33–46. http://dx.doi.org/10.4038/jfa.v16i1.5279.

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This study explored the use of pomelo albedo as a composite flour in bread production. The pomelo albedo portion of the whole fruit was debittered through the standard method and obtained debittered pomelo albedo flours (DPAF) which were incorporated into wheat flour at four formulations of 0, 10, 20, and 30% for bread production. The impact of DPAF on functional characteristics of composite flours and physical, chemical and sensory characteristics of breads was investigated. The difference between 100% wheat flour and flour enriched with 30% DPAF regarding water absorption (130.00 - 166.33%),

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Gangola, Manu Pratap, Bharathi Raja Ramadoss, Sarita Jaiswal, et al. "Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate." Foods 11, no. 5 (2022): 645. http://dx.doi.org/10.3390/foods11050645.

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The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient c

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Chatziharalambous, Despina, Chrysoula Kaloteraki, Panagiota Potsaki, et al. "Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours." Oxygen 3, no. 2 (2023): 256–73. http://dx.doi.org/10.3390/oxygen3020017.

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Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes such as lupine and chickpea are rich in bioactive compounds; therefore, flours obtained from those could represent a better option for bakery products fortification. The purpose of the present study was the investigation of total phenolic content and antioxidant activity before and after the baking of wheat crackers enriched with 10–30% olive seed, 10–30% grape seed, 10–40% lupine, 10–30% barley and 20–60% and 80%

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APOSTOLIDIS, Eftychios, Panteleimon STAVROPOULOS, Antonios MAVROEIDIS, Ioanna MANDALA, Dimitrios BILALIS, and Ioanna KAKABOUKI. "Development of Novel Food Products Based on Quinoa." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture 82, no. 1 (2025): 15–25. https://doi.org/10.15835/buasvmcn-hort:2024.0037.

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Celiac disease is a lifelong autoimmune condition characterized by an intolerance to specific prolamins in cereals, particularly those with a defined oligopeptide sequence, leading to adverse reactions to gluten. Quinoa is utilized as a gluten substitute or enriched due to its high nutritional value. The objective of this study was to develop and evaluate gluten-free extruded pasta and biscuits formulated with whole grain quinoa flour and various alternative flours (oat, rice, corn), that are characterized by comparable or superior attributes to gluten-containing products. Our approach include

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Cacak-Pietrzak, Grażyna, Katarzyna Sujka, Jerzy Księżak, et al. "Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes." Foods 13, no. 8 (2024): 1244. http://dx.doi.org/10.3390/foods13081244.

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This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea

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Rodríguez-Miranda, Jesús, Meliza Peña, Miriam Rivera, and Jason Donovan. "Nutritional Benefits and Consumer Acceptance of Maize Chips Combined with Alternative Flours." Foods 14, no. 5 (2025): 864. https://doi.org/10.3390/foods14050864.

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This study evaluated the nutritional composition, techno-functional properties, and sensory acceptance of tortilla chips made from alternative flours derived from local ingredients, including maize, beet, flaxseed, bean, and chia. Three blends were assessed: maize with beans, maize with beet, and maize with chia–flaxseed. Significant differences (p < 0.05) were observed in the flours’ moisture, ash, protein, lipid, and mineral content. Flaxseed flour exhibited the highest protein content (40.03 g/100 g), while chia flour was notable for its lipid (32.25 g/100 g) and fiber (38.51 g/100 g) co

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Kolawole, Fausat Lola, Bolanle Aishat Akinwande, Beatrice Iyabo Omowumi Ade-Omowaye, Shakirah O. Azeez, and Samson Adeoye Oyeyinka. "Amino acid, phytochemicals, and antioxidant activities of gluten-free cookies from orange-fleshed sweet potato and Pleurotus tuber-regium sclerotium." Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology 45, no. 2 (2021): 20–32. http://dx.doi.org/10.35219/foodtechnology.2021.2.02.

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This study investigated the amino acid composition, phytochemicals, and antioxidant activities of cookies prepared from blends of orange-fleshed sweet potato and Pleurotus tuber-regium sclerotium. Most of the amino acids of the cookies showed higher values than their corresponding flours. The highest contents of tannins, oxalate, and hydrogen cyanide were found in orange-fleshed sweet potato (OFSP) flour while sclerotium inclusion resulted in increased saponins and alkaloids. Antinutrients of the developed cookies were substantially lower than their corresponding flours. The OFSP flour and coo

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T. K Adebayo, O. A Idowu, and I. G Lawrence. "Nutrients composition, physical, microbial and sensory properties of functional cake enriched with plantain-velvet bean flours." World Journal of Advanced Research and Reviews 21, no. 2 (2024): 1700–1709. http://dx.doi.org/10.30574/wjarr.2024.21.2.0672.

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Functional foods can be considered to be those whole food, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals), when they are consumed at efficacious levels as part of a varied diet on a regular basis. Wheat flour is a finely ground powder prepared from wheat grain. Flour can be produced from other starchy plant foods and used in baking. Although flour can be made from a wide variety of plants, the vast majority is made from wheat. Plantain is a crop plant with green leaves and herbaceous stem. Its fruits

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Sławińska, Aneta, Ewa Jabłońska-Ryś, and Waldemar Gustaw. "Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders." Applied Sciences 14, no. 5 (2024): 1938. http://dx.doi.org/10.3390/app14051938.

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Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used to improve various food matrices. The objective of this study was to determine the impact of replacing wheat flour (2%, 4%, 6% w/w) with mushroom lyophilisates from cultivated mushrooms—A. bisporus and P. ostreatus—on the technological quality, basic nutritional and elemental composition, antioxidant activity (ABTS, FRAP), total polyphenol content (TPC), and sensory evaluation of shortbread cookies. The functional properties of blended flours were also determined, such as bulk density (BD), water-

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Ferradji, Sabrina, Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Marta Krajewska, and Renata Różyło. "Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics." Applied Sciences 14, no. 22 (2024): 10391. http://dx.doi.org/10.3390/app142210391.

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This work aimed to develop novel alternative gluten-free premixes for use in the production of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca starch) in a rice/corn formula and then enriching the optimized formula with various natural flours (acorn, soy, chestnut, chickpea, millet, and quinoa). An extreme vertices mixture design was used to optimize the mixing sub-part consisting of 30% (w/w) of starches. The enriched gluten-free cookies were characterized by physical, rheological, antioxidant, color, and sensory properties. An optimum was obtained

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Sikora, Fryderyk, Ireneusz Ochmian, Magdalena Sobolewska, and Robert Iwański. "Effect of Apple, Chestnut, and Acorn Flours on the Technological and Sensory Properties of Wheat Bread." Applied Sciences 15, no. 14 (2025): 8067. https://doi.org/10.3390/app15148067.

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The increasing interest in fibre-enriched and functional bakery products has led to the exploration of novel plant-based ingredients with both technological functionality and consumer acceptance. This study evaluates the effects of incorporating flours derived from apple (Malus domestica cv. Oberländer Himbeerapfel), sweet chestnut (Castanea sativa), horse chestnut (Aesculus hippocastanum), and red, sessile, and pedunculate oak (Quercus rubra, Q. petraea, and Q. robur) into wheat bread at 5%, 10%, and 15% substitution levels. The impact on crumb structure, crust colour, textural parameters (ha

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Goyat, Jyoti, Shalini G. Rudra, Sukhneet Suri, S. J. Passi, and Himjyoti Dutta. "Nutritional, Functional and Sensory Properties of Ready-To-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes." Current Research in Nutrition and Food Science Journal 7, no. 2 (2019): 399–414. http://dx.doi.org/10.12944/crnfsj.7.2.10.

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Ready-to-eat porridges are prepared from cereal flours. Pregelatinization of the starch component results in high hygroscopicity of porridge flours resulting in easy reconstitution. Chia and quinoa seeds are popular due to their health-promoting nutritional composition and functionality. In this study, 10%, 15 % and 20% of a pregelatinized low amylose ready-to-eat rice flour were substituted with a 1:1 mixture of chia and quinoa seed flours. Analysis of the significant difference between all the results was carried out by Duncan’s multiple range test at a significance level of 0.05. Substituti

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Škrovánková, Soňa, and Pavlína Sikorová. "Vitamin B2 (riboflavin) content in cereal products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 5 (2010): 377–82. http://dx.doi.org/10.11118/actaun201058050377.

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Vitamin B2 (riboflavin) is a water-soluble essential vitamin. Nowadays an increased risk for riboflavin deficiency may be seen in people on special diets (diabetes mellitus), smokers or heavy alcohol drinkers. In the Czech diet the main sources of the vitamin intake are milk and dairy products followed by cereals and meat. Cereals are good source of this vitamin as it is widely and regularly consumed in different forms. Analyses of the vitamin B2 content in different types of cereal products (flours, breads, pastries, breakfast cereals, cooked pasta) of Czech origin using HPLC with reversed ph

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Wale, Wasihun, and Ermias Dureto. "Evaluation of maize-based, vitamin A-enriched flat bread from blending ratio of orange fleshed sweet potato (Ipomoea batatas) flour at Arbaminch, Southern Ethiopia." Research Journal of Food Science and Nutrition 6, no. 2 (2021): 14–21. http://dx.doi.org/10.31248/rjfsn2021.114.

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This study was conducted to evaluate maize-based; vitamin A enriched flat breads from orange fleshed sweet potato (OFSP). To enhance vitamin A content of maize based flour, five formulations of flat breads were prepared from blending ratio of 100%(S1), 85:15% (S2), 75:25%(S3), 65:35% (S4) and 55:45% (S5) maize and OFSP flours, respectively. Designs of the study were Completely Randomized for nutritional composition and randomized complete block design for sensory acceptability with 5 treatments and three replications. Sensory acceptability and nutritional compositions of maize-based, vitamin A

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Gumul, Dorota, Joanna Oracz, Stanisław Kowalski, et al. "Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours." Molecules 28, no. 8 (2023): 3556. http://dx.doi.org/10.3390/molecules28083556.

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Edible insects represent a new functional source of nutrients that can contribute to solving nutritional deficiency problems. The antioxidant potential and bioactive compounds of nut bars with the addition of three edible insects were evaluated. Acheta domesticus L., Alphitobius diaperinus P. and Tenebrio molitor L. flours were used. A 30% share of insect flour in the bars resulted in significantly greater antioxidant activity (TPC increased from 190.19 for standard bars to 309.45 mg catechin/100 g for bars with 30% addition of cricket flour). Insect flour contributed significantly to an incre

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