Hanan A. Hussien

Utilization of Sorghum, Sweet Potato and Chickpea for Production of High Nutritional Value Gluten Free Cookies

Hanan A. Hussien, Zahrat El-Ola M. Mohamed & Ahmed E Abdel Gawad · Asian Food Science Journal · 2024

Aims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of th...

Open access Research Article 10.9734/afsj/2024/v23i7721

Improvement of the Nutritional Value of Rice Biscuits with Some Vitamins and Minerals Using Soy Flour and Strawberry Powder

Hayat M. N. Afify, Hanan A. Hussien & S. R. Shams Omima · Asian Food Science Journal · 2022

Aims:  The purpose of this paper is to develop a biscuit incorporated with defatted soy flour and strawberry powder to enhance its nutritional value of it. Methodology: The proportion of rice flour and defatted soy four were 25% and the level of strawberry powder used for making bi...

Open access Research Article 10.9734/afsj/2022/v21i1030476