Ontology highlight
ABSTRACT:
SUBMITTER: Agu HO
PROVIDER: S-EPMC4237476 | biostudies-literature | 2014 Sep
REPOSITORIES: biostudies-literature
Agu Helen Obioma HO Okoli Ndidiamaka Azuka NA
Food science & nutrition 20140623 5
The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The composite flour was mixed in the proportion of 100:0:0, 80:10:10, 70:20:10, 60:30:10, and 50:40:10% of ...[more]