Composition and Functional Effect of Mango (.) Almond Flours on Wheat Dough Rheology.

Composition and technofunctional properties of the almond flours of 12 mango varieties from savannah zones of Cameroon (Central Africa) are assessed in order to highlight their potential use in breadmaking, through their effect on dough rheology. The compositions of almonds display starch as the major constituent (60-65%) with more than 80% of amylopectin and a significant presence of phenolic compounds (1-7%), lipids (7-13%), and proteins (4-7%), depending on mango varieties, with local varieties showing the highest polyphenol and lipid contents. Almond flours are characterized by high WAC (water absorption capacity) and OAC (oil absorption capacity) and pasting properties influenced by starch lipid and starch protein complexes.

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour.

The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat flour 250 g, sweet potato flour 200 g, and soybean flour 50 g) (T2), 75% (wheat flour 125 g, sweet potato flour 300 g, and soybean flour 75 g) (T3), and 100% (wheat flour 0 g, sweet potato flour 400 g, and soybean flour 100 g) (T4) were made to obtain the wheat-sweet potato-soybean composite flours. Wheat flour without sweet potato and soybean flour was used as control (T).

Organoleptic and Physicochemical Properties of Soy-Milk Yoghurt Enriched with Root Powder.

The organoleptic and physicochemical properties of soy-milk yoghurt enriched with moringa root powder are evaluated here. soy-milk yoghurt is produced at different formulations blended from cow milk: soymilk: in a ratio of A (100%:0%:0%; B (60%:39.9%:0.