Physicochemical, Nutritional and Functional Properties of Composite Flour Blends from Whole Wheat, Sweet Potato, Defatted Peanut and Rice Bran
Udeh Charles Chiedu, Malomo Sunday Abiodun, Ijarotimi Oluwole Steve, Emojorho Ernest Eguono & Arogundade Toyin Joy · European Journal of Nutrition & Food Safety · 2023
The surge in import duty, which inflated the production cost of baked products, gave an impetus composite flour formulation from locally available crops with improved nutritional and health-promoting benefits. The present study thus, aimed to formulate and determine the nutrition...
Open access
Research Article
10.9734/ejnfs/2023/v15i121366