The study investigated the effect of Moringa seed flour on proximate, mineral and sensory properties bread. samples used for bread production were supplemented with defatted as follows: Wheat flour: A(100:0), B (95:5) C (90:10) D (85:15) E (80:20). result proximate composition ranged protein (15.66 to 17.16%), crude fibre (2.5 5.37%), ash (0.23 1.81%), moisture content (23.96 12.48%), fat (7.12...

Peanut is the most important oil seed in world and becoming a valuable source of plant protein other functional ingredients. The present study was designed to explore nutritional, microbiological, sensorial properties cookies enriched with defatted peanut cake flour (DPCF). seeds were roasted microwave, extracted using mechanical extruder. leftover residues collected utilized for development co...

Chiffon cakes prepared with a mixture of wheat flour / konjac flour / soy protein isolate (SPI) (89.5 : 0.5 : 10 ) together with replacement of 50-70% soybean oil with water were investigated for their physicochemical and sensory properties. Moisture and protein content in reduced-fat chiffon cakes were significantly higher (p < 0.05) than the control chiffon cake. Specific volume decreased (p ...

Dry heat was used to inactivate Salmonella newington, Salmonella typhimurium, Salmonella anatum, Salmonella kentucky, Salmonella cubana, Salmonella seftenberg, Salmonella thompson, and Salmonella tennessee in corn flour at 10 and 15% moisture. The flour was spray inoculated at 10(5) Salmonella cells per g and then stored at 49 degrees C (120 degrees F); viable Salmonella cells were counted on T...