bread

Evaluation of the Physical, Functional and Microbiological Properties of Composite Bread from Wheat, Tigernut and Defatted Sesame Flour Blends

Samuel A. Ahemen, Angela N. Shima & Israel O. Acham · Asian Food Science Journal · 2018

The research was carried out to evaluate the effect of addition of tigernut and defatted sesame flours on the physical, functional and microbiological properties of the wheat bread. Tigernut and sesame were processed into flour, which were used in partially substituting the wheat...

Open access Research Article 10.9734/AFSJ/2018/43894

Potentials of Pigeon Pea-wheat Flour Mixes in Bread Production

B. F. Olanipekun, V. F. Abioye, O. J. Oyelade & C. O. Osemobor · Asian Food Science Journal · 2018

It is considered that pigeon pea (Cajanus cajan) has higher and more balanced protein than most of the other legumes. However, protracted cooking time, antinutritional constituents and dehulling constraints are responsible for its underutilisation in the developing countries. In...

Open access Research Article 10.9734/AFSJ/2018/43677