Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours.

In this study, composite biscuits were produced by combining wheat flour (WF) with different proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel (OP) flour (2%, 4%, 6%, and 8%), using 100% WF as a control. The investigation covered the functional properties, viscosity, and thermal properties of the flours, along with the proximate composition, antioxidant, physical properties, color attributes, and microbial quality of the composite biscuits. As MPM and OP flour (OPF) contents increased, water absorption capacity, dispersibility, and foaming power increased, while the viscosities of both hot and cold pastes decreased.

Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology.

This work optimised the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch (BGS). A central composite rotatable design (Design-Expert software v8.0.

Finger Millet Seed Coat-A Functional Nutrient-Rich Cereal By-Product.

Finger millet (FM) is one of the little millets grown in Asia and Africa. Although still classified as an "orphan crop", there is an increasing interest in the research of FM seed coat (FMSC), also known as bran. It houses 90% of the seed's polyphenols and dietary fibre.

Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions.

The influence of fine and medium wheat bran (WB) particle sizes on process and quality parameters of a cereal fried dough () was investigated. is a snack that resembles, but different from doughnut and it is commonly consumed in most Sub-Saharan African countries. The effect of WB, fermentation and frying time was investigated on weight, diameter, volume, colour, hardness, fat, ash, and moisture, contents of .