Enhancing Cake Nutrition with Lepidiota mansueta Flour
Rahul Borah, Sudhansu Bhagawati, Kasturi Sarmah, Kritideepan Sarmah & Nang Sena Manpoong · Journal of Advances in Biology & Biotechnology · 2024
The incorporation of white grub (Lepidiota mansueta) flour into cakes was explored to assess its impact on both nutritional composition and sensory attributes. Cakes were prepared with varying ratios of white grub flour to whole wheat flour, ranging from 10% to 30% substitution....
Open access
Research Article
10.9734/jabb/2024/v27i81196