B. A. Kyenge

Nutritional, Antinutritional, Sensory and Antioxidant Properties of Cookies from Wheat, Maize, Partially Defatted Peanut and Beetroot Composite Flour

I. A. Akor, J. K. Ikya & B. A. Kyenge · European Journal of Nutrition & Food Safety · 2026

Cookies are widely consumed baked products; however, conventional wheat-based cookies are becoming a concern for gluten intolerant people, also wheat is mainly imported in several countries of the world. Therefore, the use of maize incorporated with partially defatted peanut and...