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Artykuły w czasopismach na temat „Wheat - cowpea flour blends”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

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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Linus-Chibuezeh, Adindu, Chidiamara Onyinyechi Adindu-Linus, Chinwendu Elizabeth Okoye, and Florence Elesunachi Ejeh. "Effect of varied flour composition on some nutrient characteristics of cookies from Akidi, wheat and yellow maize composite flour." Journal of Agriculture and Food Sciences 22, no. 2 (2025): 72–94. https://doi.org/10.4314/jafs.v22i2.6.

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The effect of varied flour composition on the proximate and anti-nutritional properties of high fibre cookies from flour blends of wheat, akidi (black bean) and whole yellow corn was studied using D-optimal mixture design of response surface methodology (RSM) of which ten (10) experimental runs were generated while 100% wheat flour served as control. The cookies were subjected to proximate and anti-nutrient analysis using standard methods. Statistical analysis and optimization of mixture components were carried out using Design-Expert software version 6.0.8 while means were separated using ANO

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12

Yilma, Moges, and Shimelis Admassu. "Product Development and Quality Evaluation of Biscuit and Ready-to-Eat Snack from Cowpea-wheat Flour Blends." Advances in Food Technology and Nutrition Sciences – Open Journal 5, no. 3 (2019): 92–106. http://dx.doi.org/10.17140/aftnsoj-5-161.

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Akubor, Peter I. "Protein contents, physical and sensory properties of Nigerian snack foods (cake, chin-chin and puff-puff) prepared from cowpea - wheat flour blends." International Journal of Food Science and Technology 39, no. 4 (2004): 419–24. http://dx.doi.org/10.1111/j.1365-2621.2004.00771.x.

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Bello, Florence Abolaji, and Unyime D. Esin. "Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour." Food Science and Applied Biotechnology 6, no. 2 (2023): 282. http://dx.doi.org/10.30721/fsab2023.v6.i2.280.

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A study was conducted to improve yellow maize flour through the addition of cowpea and coconut pomace flour blends. The flours were optimized using the optimal mixture design of response surface methodology and functional properties were determined. The bulk density, swelling, water absorption, and oil absorption capacity were all significantly (p < 0.05) different. Run 1 (75% maize flour, 23.75% cowpea flour, and 1.25% coconut pomace flour), Run 2 (95% maize flour and 5% cowpea flour), Run 7 (70% maize flour and 30% cowpea flour) and Run 8 (90% maize flour, 5% cowpea flour and 5% coconut p

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Winata, I. Ketut Triya, Ni Wayan Wisaniyasa, and Putu Timur Ina. "PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata, (L.) Walp) TERHADAP KARAKTERISTIK COOKIES." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, no. 3 (2018): 120. http://dx.doi.org/10.24843/itepa.2018.v07.i03.p06.

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The purpose of this research was to know the effect of comparison wheat flour with cowpea sprout flour to the characteristics of cookies and to know the right comparison between wheat flour with cowpea sprout flour that was able to produce cookies with the best characteristics. The experimental design used Completely Randomized Design with the treatment comparison of wheat flour and cowpea sprout flour consisting of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by ANOVA and if

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Ubbor, S. C., D. C. Arukwe, V. C. Ezeocha, O. N. Nwoso, B. N. Iguh, and O. G. Nwibo. "PRODUCTION AND QUALITY EVALUATION OF READY TO EAT EXTRUDED SNACKS FROM FLOUR BLENDS OF ACHA-COWPEA AND SWEET POTATO STARCH." FUDMA JOURNAL OF SCIENCES 6, no. 4 (2022): 245–153. http://dx.doi.org/10.33003/fjs-2022-0604-1071.

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Acha is a potential food security crop that contributes significantly to people’s diet, especially in developing countries such as Nigeria. The suitability of acha-cowpea composite flour and sweet potato starch in the production of extruded snacks was investigated. Acha flour (ACF), cowpea flour (CPF)and sweet potato starch (SPS),were mixed in various proportions of percentage weights (ACF:CPF:SPS)and were used to produce extruded snacks totaling 7 samples: 100:0:0, 90:5:5, 85:5:10, 75:5:20, 70:5:25:, 65:5:30 and50:0:50.The flour blends and starch mixes were analyzed for functional properties

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Lestari, Putri Anggun, N. L. Ari Yusasrini, and A. A. Istri Sri Wiadnyani. "PENGARUH PERBANDINGAN TERIGU DAN TEPUNG KACANG TUNGGAK TERHADAP KARAKTERISTIK CRACKERS." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, no. 4 (2019): 457. http://dx.doi.org/10.24843/itepa.2019.v08.i04.p12.

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This study aims to determine the effect of comparative of wheat and cowpea flour to characteristics of crackers andto knowing the composition to produce crackers with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of cowpea flour with wheat which consist of 5 levels : 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:205. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continou

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Steffie Susanto Adjie. "Karakteristik Fisik Kimia Dan Organoleptik Cookies Dengan Campuran Tepung Mocaf Dan Tepung Kacang Tunggak (Vigna Unguiculata)." Jurnal BisTek PERTANIAN Agribisnis dan Teknologi Hasil Pertanian 9, no. 2 (2023): 01–09. http://dx.doi.org/10.37832/bistek.v9i2.56.

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Cookies are one type of snack that is very popular with people both in city and village areas. Cookies are a type of biscuit made from soft, crispy dough and when broken the cross section looks less dense textured. In general, the stage of making cookies consists of mixing, printing and baking. Basically, making cookies uses low protein flour. The high demand for wheat flour has increased the volume of wheat imports from year to year so as to reduce dependence on consumption of wheat flour by utilizing local food ingredients. Mocaf and cowpea flour can be used for replace wheat flour in making

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Wulandari, Endah, Zaida Zaida, and Devi Ariska. "Kajian daya cerna pati cookies kecambah sorgum (Sorghum bicolor [L.] Moench) dengan tersubstitusi tepung kacang tunggak (Vigna unguiculata L.)." Composite: Jurnal Ilmu Pertanian 4, no. 1 (2022): 14–19. http://dx.doi.org/10.37577/composite.v4i1.395.

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The high use of wheat flour today makes Indonesia dependent on wheat imports. One of the commodities that can replace wheat is sorghum (Sorghum bicolor [L.] Moench), this is confirmed by various studies. The purpose of this study was to determine the balance of sorghum flour and cowpea flour as raw materials for making cookies which have high starch digestibility characteristics. This study used a Randomized Block Design (RAK) method which consisted of six treatments and three replications. The treatments were the proportions of sorghum flour and cowpea flour of 90:10, 80:20, 70:30 and the pro

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J, Eke-Ejiofor. "Nutrient and Sensory Evaluation of Cowpea -Acha Flour Blend in Pudding Production." Food Science & Nutrition Technology 4, no. 1 (2019): 1–11. http://dx.doi.org/10.23880/fsnt-16000174.

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Cowpea is an important food crop that is widely consumed as a protein and energy source despite its limitation and high cost when compared to other grains, with the use of acha gaining popularity. The present study was conducted to highlight the diverse potential and domestic applications of acha as well as its nutritional value. The nutritive properties of the cowpea-acha composite flour blends were investigated as well as the proximate and sensory properties of pudding (moin-moin) developed from the blends. Cowpea (100%) was used as the control and substituted with acha at different ratio fr

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Shahar, Bano, Soomro Fakhra, Ali Panhwar Waheed, Ali Larik Sajjad, and Soomro Paras. "Efficacy of different cereals on the development of Tribolium castaneum." Journal of Wildlife and Biodiversity 8, no. 1 (2023): 308–27. https://doi.org/10.5281/zenodo.10206973.

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The commercial availability of the cereals has been increasing due to the availability of low-gluten however; management of the cereals with its relation and susceptibility was poorly described. The efficacy of the development of <i>Tribolium castaneum </i>was analyzed on six different cereals i.e. wheat, rice, corn, cowpea, sorghum and barley flour. The cereals were collected from two different sources i.e. Flour mills (Source-I) and Grocery stores (Source-II) to assess the level of infestation. It was noticed that the total duration from egg to adult remains fastest on wheat f

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Wasswa, MS, R. Fungo, and JH Muyonga. "Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges." African Journal of Food, Agriculture, Nutrition and Development 21, no. 105 (2021): 18965–79. http://dx.doi.org/10.18697/ajfand.105.21395.

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Undernutrition is a major public health concern in Uganda. Locally available nutrient dense diets can help reduce the problem of undernutrition. Utilisation of cowpea leaf powder in preparing composite porridge blends depends on sensory acceptance of the consumers. A Nutrisurvey software was used to formulate two composite flour blends, namely maize and millet in a ratio 2:8 and cowpea-maize in a ratio of 1:9 to achieve the daily requirement of protein for children. The study developed a process for the production of composite cowpea flour from finger millet flour and maize flour and followed

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Hussein, J. B., J. O. Y. Ilesanmi, H. M. Aliyu, and V. Akogwu. "Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour." Nigerian Journal of Technological Research 15, no. 3 (2020): 15–23. http://dx.doi.org/10.4314/njtr.v15i3.3.

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The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased

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Dankwa, Rita, Heikki Aisala, Eugenie Kayitesi, and Henriette L. de Kock. "The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives." Foods 10, no. 12 (2021): 3095. http://dx.doi.org/10.3390/foods10123095.

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Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the search for wheat flour alternatives. To extend the use of sorghum, cowpea, and cassava flours toward bread production, it is vital that the sensory properties of these flours are better understood. A trained sensory panel evaluated and described the sensory properties of flatbread models prepared from red non-tannin sorghum, fractions (whole and dehulle

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Okafor, Jennifer Ngozi, James E. Obiegbuna, and Helen O. Agu. "Functional and Pasting Properties of Composite Flour from Wheat, Sweet Potato and Soybean." International Journal of Environmental & Agriculture Research 7, no. 12 (2021): 01–09. https://doi.org/10.5281/zenodo.5855102.

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<strong>Abstract</strong><strong>—</strong> This work was done to ascertain the functional and pasting properties of wheat-soy-sweet potato composite flour. Wheat flour, sweet potato flour and soybean flour blends were prepared in different proportions with completely randomized design resulting to 7 samples including control which is 100% wheat flour. Functional and pasting properties of the composite flours were determined and compared with wheat flour as control. The bulk densities of the flour blends ranged from 0.717 to 0.809 g/mL, there was a significant difference in the water abs

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Arukwe, D. C., V. C. Ezeocha, and C. D. Osi. "Physiochemical and sensorial characteristics of biscuits from flour blends of germinated wheat and pigeon pea." Journal of Agriculture and Food Sciences 21, no. 1 (2023): 147–62. http://dx.doi.org/10.4314/jafs.v21i1.10.

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The physiochemical and sensory characteristics of biscuits made from flour blends of germinated wheat and germinated pigeon pea were studied. The wheat and pigeon pea grains were germinated and processed into flours. Six blends were obtained with different proportions of germinated wheat and germinated pigeon pea flours designated as GWGP1 (90% germinated wheat flour and 10% germinated pigeon pea flour), GWGP2 (80% germinated wheat flour and 20% germinated pigeon pea flour), GWGP3 (70% germinated wheat flour and 30% germinated pigeon pea flour), GWGP4 (60% germinated wheat flour and 40% germin

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Kehinde Oke, Emmanuel, Michael Ayodele Idowu, Abiodun Aderoju Adeola, Temitope Omuwumi Abiola, and Ibrahim Ololade Adeniji. "Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 14, no. 3-4 (2020): 82–90. http://dx.doi.org/10.31895/hcptbn.14.3-4.5.

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This study was carried out to investigate the effects of wheat flour substitution with tigernut flour. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs and was processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. The flour blends were analyzed for proximate composition, functional properties, pasting properties and rheological properties (viscosity). Data obtained were subjected to analysis of variance and significant means were separated using Duncan multip

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Obasi BC and Askepnde P. "Phytochemical, physical and functional properties of flour blends produced from wheat, unripe plantain and pigeon pea." International Journal of Science and Research Archive 10, no. 1 (2023): 516–26. http://dx.doi.org/10.30574/ijsra.2023.10.1.0754.

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This study investigated the phytochemical, physical and functional properties of flour blends produced from wheat, unripe plantain and pigeon pea, suitable for purposes of formulating food composition table for the flour blends by homogenously mixing wheat, pigeon pea and unripe plantain flour in the proportion of wheat flour (100%) 100:0 (WHF), wheat-pigeon pea flour 95;5:0 (WPF),wheat-unripe plantain-pigeon pea flour 85:10.5 (WPU1), wheat-unripe plantain-pigeon pea flour 75:15:10 (WPU2)and 65:20:15 (WPU3) respectively. WHF represent 100% wheat flour served as control. There was a significant

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Nwachukwu, C. N., and C. N. Okoroafor. "Evaluation of the proximate composition and sensory properties of Moi-moi produced from blends of cowpea and African yam bean flours." Journal of Agriculture and Food Sciences 23, no. 1 (2025): 45–56. https://doi.org/10.4314/jafs.v23i1.4.

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Proximate composition and sensory properties of moi-moi produced from blends of cowpea flour and African yam bean flour were evaluated. Individual flours were obtained from cowpea and African yam bean seeds respectively and mixed in varying proportions for moi-moi production. The moi-moi samples were produced from blends of cowpea and African yam bean flours in the following ratios; 80:20; 60:40, 50:50, 30:70 and 0:100. They were labelled samples B, C, D, E and F respectively. The control sample was obtained from 100% cowpea flour and labelled sample A. The proximate composition of the moi-moi

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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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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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Ayodele, Idowu Michael, Adeola Abiodun Aderpju, Oke Emmanuel Kehinde, Amusa Ayodeji Joseph, and Omoniyi Saheed Adewale. "Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie." Croatian journal of food science and technology 11, no. 1 (2019): 30–36. http://dx.doi.org/10.17508/cjfst.2019.11.1.04.

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This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour. Tigernut pomace flour was substituted for wheat flour in the amount of 2 –10%. Unsubstituted wheat flour served as the control. The composite blends were analysed for functional and pasting properties. The sensory attributes of the meat pie obtained from the composite flour were also determined. Bulk density, water absorption capacity, swelling power, and the solubility index of the blends ranged from 0.70

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Adigwe, N. E., D. B. Kiin-Kabari, and N. J. T. Emelike. "Nutritional Quality and In vitro Protein Digestibility of Complementary Foods Formulated from Maize, Cowpea and Orange-Fleshed Sweet Potato Flours: A Preliminary Study." Asian Food Science Journal 22, no. 2 (2023): 25–37. http://dx.doi.org/10.9734/afsj/2023/v22i2619.

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Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the control. The flour blends were heated and extruded using a cold extruder. The samples were thereafter analyzed for their proximate, mineral, and vitamin compositions, and % In vitro Protein Digestibility. The moisture, ash, fat, crude protein, crude fibre, carbohydrate and energy of the complementary fruits samples varied fr

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Okoye, J.I, A.C Nkwocha, and A.O Agbo. "CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF KIDNEY BEAN/WHEAT FLOUR BLENDS." Continental J. Food Science and Technology 2 (July 25, 2008): 27–32. https://doi.org/10.5281/zenodo.834648.

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The chemical and functional characteristics of kidney bean and wheat flour blends were examined. The kidney bean flour (KF) was composite with wheat flour (WF) at the levels of 10%, 20%, 30%, 40% and 50%. The flour blends were analysed for their chemical composition and functional characteristics. From the results, the protein content of the blends increased with increasing supplementation with kidney bean flour from 22.74% in 50.50 (KF:WF) to 27.24% in 90:10 (KF:WF) samples, while the carbohydrate decreased. Contrarily, the energy content of the blends increased gradually as the level of fort

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Aniemena, Chioma Cecilia, Ernest Eguono Emojorho, Love Nchekwube Onuoha, Chioma Ngozi Okoronkwo, Comfort Chinenye Nwagbo, and Ifeoma Ogomegbunam Ugwu. "Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends." Asian Journal of Advanced Research and Reports 18, no. 7 (2024): 159–66. http://dx.doi.org/10.9734/ajarr/2024/v18i7692.

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Cupcakes were created with composite flour, which included garri and wheat flour blends. The wheat and garri flours were combined in the following ratios: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 0:100, with designations A, B91, C82, D73, E64, F55, and G, respectively. The functional qualities of the composite flours were investigated, whereas the sensory and micronutrient aspects of the cupcakes were examined. The moisture, crude fibre, fat, carbohydrate and protein of the wheat, wheat and garri flour blends, and garri flour ranged from 13.45% to 14.41%; 2.6% to 7.81%; 0.16% to 0.92%; 67

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Liu, Sean X., Diejun Chen, and Jingyuan Xu. "Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies." Journal of Food Research 6, no. 6 (2017): 63. http://dx.doi.org/10.5539/jfr.v6n6p63.

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Gluten-free sugar cookies were made from amaranth (Amaranthus caudatus) and navy bean flours of different ratios. The physical properties of flour blends, dough, and cookies were evaluated. This study found that navy bean and its blends with amaranth had greater water holding capacity (WHC) than that of wheat flour. The increased WHC was observed as the amount of navy bean flours increased in blends. The amaranth flour had the highest water soluble index (WSI) and pasting viscosities. The WSI, pasting viscosities and rheological elastic properties of composites were improved by amaranth flour.

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Olaleye, H. T., T. O. Oresanya, and F. F. Akinwande. "Comparative Study on Pasting and Functional Properties of Composite flour Produced from Acha (Digitaria exilis) Starch, Chickpea (Cicer arietinum) and Wheat (Triticum aestivum) Flour Blends." Journal of Agriculture and Ecology Research International 24, no. 5 (2023): 127–34. http://dx.doi.org/10.9734/jaeri/2023/v24i5550.

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Introduction: Composite flour can relatively be any wheat flour composition with a particular substitution percentage of any type of flour produced from any other raw material. This is done to increase the nutritional profile, functional properties or further utilization of the said raw materials. Objective: The functional properties of flour blends play an important part in the processing of food products. Functional properties determine the usability of the blends in bakery products where hydration aid handling in products such as ground meat, baked foods and pancakes where oil and abs

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Setiyoko, Agus, and Yuli Perwita Sari. "Antioxidative properties and sensory evaluation of white bread containing pre-treated cowpea (Vigna unguiculata L) flour." IOP Conference Series: Earth and Environmental Science 1338, no. 1 (2024): 012035. http://dx.doi.org/10.1088/1755-1315/1338/1/012035.

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Abstract Cowpea (Vigna unguiculata L.) has limited characteristics since it has a high content of antinutritional properties. The pretreatment process by a combination of germination and roasting of cowpeas, called pretreated cowpea was done to prepare the flour made from cowpeas. The purpose of the study was to investigate how the pretreatment of cowpea flour affected the antioxidant content and other characteristics of white bread. This study used 0-10.4% (w/w) of the flour as a wheat flour substitute for making white bread. The dough was baked at 175°C for 40 minutes. The results showed tha

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Szőke-Trenyik, Eszter, József Mihalkó, Péter Sipos, and Balázs P. Szabó. "Development of High-Fibre, Ready-to-Bake Flour Mixtures from Purple Wheat." Processes 11, no. 2 (2023): 389. http://dx.doi.org/10.3390/pr11020389.

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Nowadays, consumers are paying more and more attention to healthy eating, and unfortunately, insulin resistance and type 2 diabetes are affecting many people. In general, people are paying more attention to the consumption of fibre-rich foods. In our study, we developed high-fibre ready-to-bake flour mixture blends using purple wheat flour (white and wholemeal). For fibre fortification, inulin, chia seed flour and psyllium husk flour were used. After determining the basic nutritional parameters of the raw materials, four series of experiments were carried out to prepare bread rolls and to test

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Dhingra, Shfali, and Sudesh Jood. "Physico-Chemical and Nutritional Properties of Cereal-Pulse Blends for Bread Making." Nutrition and Health 16, no. 3 (2002): 183–94. http://dx.doi.org/10.1177/026010600201600304.

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Supplementation of soy (full fat and defatted) and barley flours to wheat flour at 51 10, 15 and 20% levels were carried out to see their effect on physico-chemical and nutritional properties of blends for bread making. The gluten content and sedimentation value of flour blends decreased and water absorption capacity increased with increase in the level of soybean and barley flour separately and in combinations to bread flour. All the blends at 20% levels were found nutritionally superior but breads prepared from them found organoleptically unacceptable. However, addition of 15% barley flour,

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Godswill, Awuchi Chinaza. "Proximate composition and functional properties of different grain flour composites for industrial applications." International Journal of Food Sciences 2, no. 1 (2019): 43–64. http://dx.doi.org/10.47604/ijf.1010.

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Purpose: The study focused on evaluating proximate compositions and functional properties of different flour blends. Methodology: Three representative flour samples were produced from each mixture of maize-millet, soybean-wheat, and rice-wheat in the ratios of 70:30, 50:50, and 30:70 percent for all combinations. The proximate composition and functional properties of flour blends were determined using the methods of AOAC. Findings: There was significant difference in the proximate compositions of the flours (p =0.05). The moisture content of the blends was highest at 5.41% for maiz

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Obinna-Echem, Patience Chisa, Allbright Ovuchimeru Amadi, Comfort Chinemerem Ekuma, and Homa Fyne-Akah. "Quality Attributes of Wheat-Tigernut Flour Blends and Chin-Chin Produced From the Blends." IPS Journal of Nutrition and Food Science 3, no. 1 (2023): 102–9. http://dx.doi.org/10.54117/ijnfs.v3i1.39.

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This study evaluated the physicochemical, functional and proximate composition of wheat and tigernut composite flour; and proximate composition and sensory properties of Chin-chin produced from the wheat-tigernut flours blends. The addition of tigernut flour to wheat was 10, 20, 30 and 40% representing sample A – D while 100% wheat flour (sample E) served as control. Analyses were by standard analytical procedures. pH, titratable acidity and viscosity of the flour samples ranged from 4.03 - 4.37, 0.39 - 0.80 %Lactic acid, and 9.38 - 9.58 Pa.s respectively, while sugar was 1.00 0Brix across all

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Arukwe, D. C., N. L. Nwanagba, F. I. Okereke, and P. B. Ngoronwa. "Quality Evaluation of Fibre-Rich Cookies Produced from Flour Blends of Wheat (Triticum aestivum), Plantain (Musa paradisiaca) Peel and Oyster Mushroom (Pleurotus ostreatus)." Sahel Journal of Life Sciences FUDMA 3, no. 1 (2025): 30–40. https://doi.org/10.33003/sajols-2025-0301-05.

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The use of flour blends of wheat, plantain peel, and oyster mushroom in the production of cookies was studied. Fibre-rich cookies were produced using wheat, plantain peel, and oyster mushroom flour blends in the ratios: 100:0:0, 90:5:5, 80:15:5, 70:25:5, and 60:35:5 and were labeled A, B, C, D, and E respectively. Sample A (100% wheat flour) served as the control. The functional properties of the flour blends were determined, as well as the proximate, energy value, and vitamin composition of the cookies using standard analytical methods. Also, the sensory qualities of the fibre-rich cookies we

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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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Suprabha Raj, Anu, M. Hikmet Boyacioglu, Hulya Dogan, and Kaliramesh Siliveru. "Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat." Foods 12, no. 10 (2023): 2078. http://dx.doi.org/10.3390/foods12102078.

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The flour functionality and particle size distribution of wheat flour obtained on roller milling are dependent on the type of wheat, tempering conditions, and milling conditions. In this study, the impact of the tempering conditions (moisture and time) on the chemical and rheological properties of flour from blends of hard red wheat were analyzed. The wheat blends B1-25:75 (hard red spring (HRS)/hard red winter (HRW)), B2-50:50, and B3-75:25, which were tempered to 14%, 16%, and 18% for 16, 20, and 24 h, respectively, were milled using a laboratory-scale roller mill (Buhler MLU-202). Protein,

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Olapade, Abiodun Adekunle, and Magdalene Omoneka Abu. "Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production." Croatian journal of food science and technology 11, no. 2 (2019): 245–50. http://dx.doi.org/10.17508/cjfst.2019.11.2.14.

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The use of underutilized crops has been the focus of recent research in developing countries like Nigeria because of inadequacy of protein supply in diets. In attempt to improve the use of underutilized crops, biscuit samples were produced from flour blends containing different combinations of African walnut flour and wheat flour. The 100% wheat flour served as control. The African walnut and wheat flours were mixed in ratios 10:90, 20:80, 30:70, 40:60 and 50:50%. The proximate composition, functional and pasting properties of the blends as well as physical and sensory properties of the biscui

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Ogundipe, Oladeinde O., Beatrice Mofoluwaso Fasogbon, Ajibola O. Ayeke, Prisca N. Nwosu, Abiodun O. Adebayo-Oyetoro, and Opeyemi R. Faloye. "Quality evaluation of beef patties formulated with wheat and sweet potato flour blends." Food Science and Applied Biotechnology 6, no. 2 (2023): 187. http://dx.doi.org/10.30721/fsab2023.v6.i2.245.

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The use of fat replacers in meat products has been explored due to the demand for nutritious and healthy meat products. The optimal blend of wheat and sweet potato flour as healthy alternatives was investigated. Using standard procedure, samples formulated were analyzed for proximate, color, texture, sensory, and cooking properties. The cooking yield, diameter reduction and cooking loss value ranged between 56.13 -77.27%, 10.35 - 15.03% and 18.01 - 22.72% respectively. A significant difference was observed in all the cooking properties of the beef patties. The color attributes of the beef patt

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Dauda, Adegbola O., Adesewa O. Babatunde, Taofiqat D. Maiyaki-Ibrahim, and Aminat Y. Jimoh. "Evaluating Quality Attributes of Cookies Produced from Oat and Wheat Flour Blends." Ceylon Journal of Science 53, no. 4 (2024): 609–17. http://dx.doi.org/10.4038/cjs.v53i4.8306.

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Quality evaluation of cookies from oat flour was studied due to the high nutritional contents of oat cereal. In the study, oat and wheat flour were blended according to ratios of O (100:0), A (95:5), B (90:10), C (85:15), D (80:20), E (75:25), F (70:30) respectively. Cookies were baked in the oven, cooled and then packaged for analyses. Flour functional properties, proximate and mineral compositions, physical properties (colour, weight, diameter, spread ratio, thickness and breaking strength), textural properties and sensory evaluation of the cookies were determined with standard methods. Wate

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Asoiro, F. U., S. L. Ezeoha, and F. U. Eke. "Production of noodles using cocoyam (Colocasia esculenta)." Food Research 8, no. 4 (2024): 377–83. http://dx.doi.org/10.26656/fr.2017.8(4).355.

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The potential of making noodles using cocoyam flour was investigated. Cocoyam (Taro) and wheat flour were prepared. The proximate compositions of 100% cocoyam (C) flour, 100% wheat (W) flour, 50:50, and 70:30 blends of cocoyam-wheat (CW) flour were determined. Noodles were produced from cocoyam and wheat flour and their blends. The mean proximate composition of 100% cocoyam flour was found to be 11.19% amylose content, 8.70% crude protein, 4.86% ash, 0.60% fat content, 5.06% moisture content (wb), 6.38% crude fiber, and 72.22% carbohydrates with a swelling volume of 17.45 mL/g. The mean textur

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Awolu, Olugbenga Olufemi, and Grace Funmilayo Oseyemi. "Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch." Acta Universitatis Cibiniensis. Series E: Food Technology 20, no. 2 (2016): 65–84. http://dx.doi.org/10.1515/aucft-2016-0016.

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Abstract Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassav

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