Functional and Nutritional Properties of Biscuits Made from Refined Wheat and Mallotus subulatus Composite Flours
Moses Ayodele Ojo, Akeem Olayemi Raji, Ramal Ahmed Mustafa & Olubunmi Dupe Alabi · European Journal of Nutrition & Food Safety · 2026
Aim: Biscuit is one of the most popular snacks, mostly produced from wheat and consumed in many parts of the world, although its production is associated with a number of challenges including the inability of wheat to thrive well in tropical regions. The study aimed at evaluating...
Open access
Research Article
10.9734/ejnfs/2026/v18i11929