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Food and Nutrition Sciences

Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Effect of Malted Sorghum on Quality Characteristics of Wheat-Sorghum-Soybean Flour for Potential Use in Confectionaries"
written by Opeyemi O. Aluge, Stephen A. Akinola, Oluwatooyin F. Osundahunsi,
published by Food and Nutrition Sciences, Vol.7 No.13, 2016
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Physicochemical and functional properties of finger millet (Eleusine coracana) flour supplemented with Parinari curatellifolia flour
Scientific African, 2024
[2] Effect of acetylation on the functional characteristics of lima bean (Phaseolus lunatus)
Food and …, 2024
[3] Quality Characteristics of Healthy Bread Produced from Germinated Brown Rice, Germinated Mung Bean, and Germinated White Kidney Bean
Journal of Current Science and Technology, 2024
[4] Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi
IPS Journal of …, 2024
[5] Comparative Study on Pasting and Functional Properties of Composite flour Produced from Acha (Digitaria exilis) Starch, Chickpea (Cicer arietinum) and Wheat …
… of Agriculture and …, 2023
[6] Effect of Malting Conditions on Proximate and Functional Properties of Malted Sorghum Flour at Optimized Condition Using Response Surface Methodology.
Nigerian Food …, 2023
[7] Anti-Nutrients Composition of Starch Isolated from Red and White Sorghum Cultivars Subjected to Different Steeping Time
Asian Journal of Food …, 2023
[8] Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut
Heliyon, 2023
[9] Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea). Microorganisms 2023, 11 …
2023
[10] Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea)
Microorganisms, 2023
[11] EFFECT OF TEMPERATURE ON THE PROXIMATE, FUNCTIONAL, CALORIFIC AND THERMAL PROPERTIES OF AFRICAN BREADFRUIT (Treculia Africana) SEED …
International Journal of …, 2023
[12] Combining native and malted triticale flours in biscuits: Nutritional and technological implications
Foods, 2023
[13] Nutritional assessment, glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain, soya cake and …
Journal of Future …, 2023
[14] Bioactive compounds, antioxidant capacity, functional and sensory properties of optimized complementary weaning flour processed from sorghum, soybean …
Scientific African, 2023
[15] Optimization of fermentation and malting process of sorghum beverage and effects on nutritional quality
African Journal of …, 2022
[16] Determination of Physicochemical, Cooking and Milling Characteristics of Four Nigerian Rice Varieties
Turkish Journal of Agricultural Engineering Research, 2022
[17] Quality Analysis of Biscuit Developed from Wheat-Pumpkin and Common Bean Composite Flour
SSRN Electronic Journal, 2022
[18] Development and Characterization of Novel Macaroni Product Prepared from Grain and Legume
Journal of Biobased …, 2022
[19] Determination of Useful and Total Phosphorus Content of Develi Plain Soils
Indexing/Abstracting, 2022
[20] Determination of the functional properties of some Nigerian and imported rice varieties
Journal of New Results in …, 2022
[21] Evaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic Powders
Journal of Culinary Science & …, 2022
[22] Scientific African
2022
[23] Effect of Drying Methods and Variety on the Chemical Composition, Functional and Microbial Properties of Date Flour
2022
[24] Nutritional And Anti-Nutritional Composition Of Fermented/Pickled Garden Egg (Solanum Aethiopicum L.)
Food ScienTech Journal, 2022
[25] Traditional processing methods reduced phytate in cereal flour, improved nutritional, functional and rheological properties
Scientific African, 2022
[26] Physiochemical and quality evaluation of kokoro (a maize-based snack) from blends of yellow maize, fermented ayb and rice bran flours
Applied Food …, 2022
[27] Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments
2021
[28] Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet
2021
[29] Quality Evaluation of Custard Produced from Blends of Sweet Potato and Corn Starch Enriched with Defatted Soybean
2021
[30] تأثير الدقيق المرکب على الصفات الحسية لبعض المخبوزات اليمنية‎
2021
[31] THE MINERAL AND ANTI-NUTRIENT VALUES OF INSTANT PLANTAIN BREADFRUIT FLOUR BLENDS
2021
[32] Physico-chemical and sensory properties of and analogues from co-fermented cassava () and breadfruit () blends
Acta Universitatis …, 2020
[33] Chemical, Antioxidant, Glycaemic Index and Sensory Properties of Breakfast Meals from Sorghum, Soy-Cake and Guava Leaf Extract
Nigerian Food …, 2020
[34] Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder
2020
[35] PROXIMATE COMPOSITON, ENERGY VALUE AND FUNCTIONAL PROPERTIES OF INSTANT PLANTAIN–BREADFRUIT COMPOSITE FLOUR
Proceedings of the 2nd International Conference, The Federal Polytechnic, 2020
[36] FUNCTIONAL AND PASTING PROPERTIES OF A COMPLEMENTARY FOOD MADE FROM AFRICAN WALNUT AND FERMENTED MAIZE FLOUR
2020
[37] QUALITY ATTRIBUTES AND IN VITRO STARCH DIGESTIBILITY OF TIGER NUT-ENRICHED MAIZE TUWO
2020
[38] Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) …
2020
[39] The Effect of Different Malting Periods on the Nutritional Composition of Malted Sorghum-Soy Composite Flour
2020
[40] Quality Evaluation of Cookies from Malted Sorghum (Sorghum bicolor), Sprouted Soybean (Glycine max) and Carrot (Daucus carota) Flour Blends
2020
[41] Effect of Yellow Root Cassava, Orange Flesh Sweet Potato and Plantain Fortified with Moringa oleifera Leave on the Functional and Proximate Composition of …
2020
[42] Effect of Traditional Processing Methods on the Nutritional Composition of Sorghum (Sorghum bicolour L. Moench) Flour
2020
[43] Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM)
2020
[44] Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus …
2020
[45] Uso de malta de sorgo para la elaboración de una cerveza tipo ale con bajo contenido de alcohol
2020
[46] Similarity: Optimasi Karakteristik Tepung Komposit Berbasis Tepung Onggok Fermentasi menggunakan Metode Response Surface Methodology (RSM)
2020
[47] QUALITY ATTRIBUTES AND IN VITRO STARCH DIGESTIBILITY OF TIGER NUTENRICHED MAIZE TUWO.
Annals: Food Science & …, 2020
[48] Functional and pasting properties of a complementary food made from African walnut and fermented maize flour.
Annals: Food Science & …, 2020
[49] EVALUATION OF ETHIOPIAN SORGHUM LANDRACES [Sorghum bicolor (L.) Moench] FOR YIELD AND MALTING QUALITY RELATED TRAITS AT …
2019
[50] Physicochemical Properties of Cassava Processing Residue Flour and Sensory Evaluation of Fufu Prepared from it
2019
[51] Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour
Food science & nutrition, 2018
[52] Effect of Malting & Fermentation on the Functional & Rheological Properties of Sorghum Flour
Asian Food Science Journal, 2018
[53] Effect of malting and fermentation on the functional and rheological properties of sorghum flour
Asian Food Science Journal, 2018
[54] Türkiye yerel sorgum populasyonlarından seçilen hatların tanelerinin yem özelliklerinin incelenmesi
DISSERTATION, 2018
[55] Germination and fermentation effect on compositional and functional characteristics of sorghum flour.
2018
[56] Proximate, Functional and Pasting Properties of Composite Flours Made from Wheat, Breadfruit and Cassava Starch
2016
[57] O, Jiya (2023), Anti-Nutrient Composition of Starch Isolated from Red and White Sorghum Cultivars Subjected to Different Steeping Times
[58] Research Paper Pp 83-95
CHIKODI
[59] Physicochemical and sensory properties of cookies produced from blends of wheat and defatted African elemi pulp flours
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