Gotowe bibliografie tematyczne / Wheat - cowpea flour blends

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Gotowa bibliografia na temat „Wheat - cowpea flour blends”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Wheat - cowpea flour blends"

Ayo J. A., Ibrahim A. N., Orafa, P. N., Omolagu A. C., Gbuusu, B., and Vongfa A. C. "Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous." Asian Food Science Journal 23, no. 1 (2024): 49–65. http://dx.doi.org/10.9734/afsj/2024/v23i1694.

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The quality of couscous produced from acha, cowpea and carrot flour blends were investigated. The chemical composition, functional and pasting properties of acha, cowpea and carrot flour blends and sensory properties of the couscous prepared from acha, cowpea and carrot flour blends at ratios of 100:0:0; 90:5:5; 80:10:10; 75:15:10; 70:15:15; 65:20:15; 60:20:20; 55:25:20 and 50:25:25 were analyzed using standard methods. The moisture, crude protein, crude fat, ash and crude fiber contents increased from 9.38 to 14.49, 8.40 to 9.75, 1.59 to 2.62, 3.89 to 5.85 and 2.77 to 3.31%, respectively with

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Renzetti, Stefano, Heikki Aisala, Ruth T. Ngadze, Anita R. Linnemann, and Martijn W. Noort. "Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception." Foods 12, no. 4 (2023): 689. http://dx.doi.org/10.3390/foods12040689.

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With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends.

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Ohaegbulam, P. O., V. C. Anyabuike, P. H. Ijeoma, and C. B. Ugochukwu. "International Science View Journal (Proximate Composition, Amino acid and Sensory profiles of bread made from wheat, monkey kola and differently-processed cowpea)." Science View Journal 4, no. 2 (2023): 292–300. http://dx.doi.org/10.55989/buvg5426.

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This work investigated the proximate composition, amino acid (AA) and sensory profiles of bread loaves made from blends of wheat, monkey kola and cowpea flours. Monkey kola pulps were extracted from fruit pods and processed into flour. Cowpea seeds were cleaned and separately processed (sprouted, soaked and blanched), dehulled, oven-dried, dry milled and finely sieved into flour. Composite flour samples were made by partially substituting wheat with inclusion levels of 10% monkey kola flour and 20% processed cowpea flour respectively. The composite flours were mixed with other ingredients and

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Okoye, J.I., and J.C Okaka. "PRODUCTION AND EVALUATION OF PROTEIN QUALITY OF BREAD FROM WHEAT / COWPEA FLOUR BLENDS." Continental J. Food Science and Technology 3 (July 25, 2009): 1–7. https://doi.org/10.5281/zenodo.834657.

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The protein quality of bread samples produced from wheat and cowpea flour blends was investigated. The wheat flour (WF) was composite with cowpea flour (CF) at the levels of 10%, 20%, 30% and 40% and used for bread production. The samples of bread produced were later sliced, dried and milled systematically into bread flours. The resulting bread flours were individually formulated into test diets whereas the casein based diet was similarly formulated and used as control. After formulation, the protein quality of the test diets and the control were evaluated using the protein efficiency ratio in

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Nkanga, A. U. and Inyang, U. E. "Quality Evaluation of Flour and Crackers Made from Acha and Orange-Fleshed Sweet Potato Composite Flour Supplemented with Fermented Cowpea Flour." African Journal of Agricultural Science and Food Research 16, no. 1 (2024): 01–19. http://dx.doi.org/10.62154/ajasfr.2024.016.010380.

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The present study aimed at evaluating the effects of supplementing 60% acha and 40% orange-fleshed sweet potato (OFSP) composite flour with 0, 10, 20, 30, 40 and 50% fermented cowpea flour on the functional properties of the flour blends and on the proximate composition, mineral content, antinutrients, and sensory characteristics of the crackers made from the blends. The 100% composite of acha and orange-fleshed sweet potato flours served as the control sample. The results obtained showed that all the parameters evaluated varied with the proportion of fermented cowpea flour supplementation. Th

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Adekunle, Ayo, Jerome, Ibrahim,Ajibola Nihmot, Gbusuu, Bem, Orafa, Patience Nguseer, and Uzaan,Doobee Rita. "Quality Evaluation of Bread Produced from Fermented Cow pea Bran and Wheat Flour Blends." Journal of Food and Biotechnology 6, no. 1 (2025): 27–37. https://doi.org/10.51470/fab.2025.6.1.27.

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The research evaluated wheat and cowpea bran flour (FCBF) bread. Cowpea bran was fermented with 5% Saccharomyces cerevisiae for 24 h dried, and milled into powder. The fermented cow pea bran was incorporated into wheat flour at varying ratios. Functional attributes (flour blends) wh,ile chemical composition, physical and sensory studies were investigated on the products. Nutritional analysis revealed significant increases (p<0.05) in protein, lipids, crude fiber, and ash composition across the flour blend formulations from 11.34 to 13.06, 3.31 to 3.34, 2.56 to 2.71 and 8.78 to 8.81%, respec

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Sharma, Savita, Usha Bajwa, and HPS Nagi. "Rheological and baking properties of cowpea and wheat flour blends." Journal of the Science of Food and Agriculture 79, no. 5 (1999): 657–62. http://dx.doi.org/10.1002/(sici)1097-0010(199904)79:5<657::aid-jsfa228>3.0.co;2-3.

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Akubor, Peter I. "Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits." Plant Foods for Human Nutrition 58, no. 3 (2003): 1–8. http://dx.doi.org/10.1023/b:qual.0000041154.09382.d8.

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Ezegbe, Clement C., Felix E. Okpalanma, Sunday K. Okocha, et al. "Physicochemical and Sensory Evaluation of Biscuits Produced from Composite Flour of Wheat and Fermented Cowpea Hull." Asian Food Science Journal 23, no. 8 (2024): 69–79. http://dx.doi.org/10.9734/afsj/2024/v23i8736.

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Aims: This study investigated the physicochemical and sensory properties of biscuits made from a composite flour of wheat and fermented cowpea hull. Study Design: Mixture Design was adopted for this study. Place and Duration of Study: Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria, between January 2023 and March, 2024. Methodology: Cowpea hulls were cleaned, soaked, boiled, dehulled, and fermented with Rhizopus oligosporus for 48 hours. The resulting hulls were dried, milled, and blended with wheat flour in varying ratios (95:5, 90:10, 85:15,

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Adetunji, Ruth Oluwatobi, and Nathaniel Olu Alamuoye. "Comparative Study on Nutritional Content of Wheat Flour & Flour Blends from Cassava Starch, Millet and Cowpea." Asian Journal of Food Research and Nutrition 4, no. 2 (2025): 595–601. https://doi.org/10.9734/ajfrn/2025/v4i2270.

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Rozprawy doktorskie na temat "Wheat - cowpea flour blends"

Haas, Nikolas C. "Optimizing wheat blends for customer value creation: a special case of solvent retention capacity." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/8387.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Vincent R. Amanor-Boadu<br>The intent of this thesis is to conduct a case study on the optimization of blending soft red winter wheat, prior to processing into flour, in order to meet specific solvent retention capacity, SRC, specifications, based on predetermined customer specifications. The thesis will provide the company with a greater understanding of how to effectively manage the customer’s demands, and the costs associated with these activities in order to create greater customer value. If optimizing wheat blends is succ

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Conca-Torres, Armando. "Optimization of bromate-free improver formulations for use with a Mexican bread flour and with blends of Canadian hard red spring and prairie spring wheat flours." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ32080.pdf.

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Chang, Yoon Hyuk. "Effects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends." Diss., 2008.

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Thesis (Ph. D.)--Michigan State University. Dept. of Food Science and Human Nutrition, 2008.<br>Title from PDF t.p. (viewed on Mar. 27, 2009). Includes bibliographical references. Also issued in print.

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The effect of bread improvers on the quality characteristics of white panbread made with a Mexican commercial wheat flour and with blends of hard red spring and prairie spring wheat flours were evaluated. The study was divided into two optimization experiments. A rotatable central composite design was used in both experiments to identify the main effects and interactions between the factors. In the first optimization experiment, two baking tests, a liquid ferment and the Canadian Short Process, were compared for sensitivity to improver formulations containing diacetyl tartaric acid ester of m

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Części książek na temat "Wheat - cowpea flour blends"

Shakpo, I. O., O. F. Osundahunsi, and T. N. Fagbemi. "Effect of Cowpea Enrichment on Some Quality Parameters of Maize: Cowpea Flour Blends." In Current Perspectives in Agriculture and Food Science Vol. 3. B P International (a part of SCIENCEDOMAIN International), 2023. http://dx.doi.org/10.9734/bpi/cpafs/v3/4926b.

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Campbell, Lydia, Stephen R. Euston, and Mohamed A. Ahmed. "Effect of Addition of Thermally Modified Cowpea Protein on Sensory Acceptability and Textural Properties of Wheat Bread." In Flour and Breads and their Fortification in Health and Disease Prevention. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814639-2.00016-2.

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Streszczenia konferencji na temat "Wheat - cowpea flour blends"

Lawal, R. A., H. Musa, and U. S. Haruna. "Quality characteristics of Biscuits Produced from wheat-African-Locust Beans Pulp Flour Blends." In 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28n2p9.

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In search for plant protein and vitamins substitute, the African locust beans (Parkia biolobosa) have found very popular used for condiment, baby’s formulation diets and animal meals. The aim of this study was to produce biscuits from African locust beans pulps flour and wheat flour. The matured and ripped African locust beans pods purchased from Bauchi market. The pods were manually cleaned and milled. The wheat/locust bean pulp flour were mixed in the ratio; 100:0%, 90:10%, 80:20%, 70:30% and 60:40% respectively. The proximate composition of the biscuit samples were analyzed with standard me

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Negrea, Monica, Ileana Cocan, Ersilia Alexa, Diana Obistioiu, and Daniela Stoin. "EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.22.

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The current orientation towards a healthy, calorie-free, high nutritional diet requires the identification and study of new ingredients with high nutritional properties, which introduced into the bread consumed daily, contribute to a suitable diet both for people with special diet needs and for healthy people. In this regard, the use of vegetal matrices such as konjac flour and psyllium bran in the bakery products represents a new idea that could be implemented in the food industry in order to diversify the range of low glycemic and high fiber bakery products. The aim of the study is to invest

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Stoin, Daniela, Calin Jianu, Ariana Velciov, Monica Negrea, and Mariana-Atena Poiana. "QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.42.

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The use of some non-wheat raw materials in the form of flours, extracts, and malts has always been of interest to food producers. The objective of this study was to evaluate the nutritional potential of some types of malted barley flour (MBF) to develop a range of breads with improved sensory, nutritional, and technological qualities. Malted barley flour (MBF) contains health-promoting compounds that enhance the nutritional value of bakery products when combined with wheat flour (WF). Two types of MBF (Amber and Chocolate) were used to replace WF in amounts of 10, 20, and 30%. Bread with 100%

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Putra, I. Nengah Kencana, I. Putu Suparthana, and Ni Putu Timur Ina. "Evaluation of the nutritional, physical and sensory quality of functional Ladrang chips produced from wheat flour and pregelatinized tannia flour blends." In PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCES AND MEDICAL ENGINEERING (ICBME2019): Towards innovative research and cross-disciplinary collaborations. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5125540.

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Wirjosentono, Basuki, Tamrin, Amir Hamzah Siregar, Diana Adnanda Nasution, and Paula Netti Sihombing. "Proximate and Physical Characteristics of Cookies Made of Cassava Starch and Wheat Flour Blends Containing Soymilk Waste Powder." In International Conference on Chemical Science and Technology Innovation. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009005403390342.

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