The food sector includes several large industries such as canned food, pasta, flour, frozen
products, and beverages. Those industries transform agricultural raw materials into added …

Background Functional ingredients obtained from industrial by-products (BP) are a
promising vehicle for the nutritional improvement of traditional bakery products and may …

This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea
(PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to …

The demand for high‐quality alternative food proteins has increased over the last few
decades due to nutritional and environmental concerns, leading to the growing consumption …

Ensuring a sustainable supply of food for the world's fast growing population is a major
challenge in today's economy, as modern lifestyle and increasing consumer concern with …

This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to
wheat flour bread. Type I sourdough containing legumes or wheat–legume flours were …

Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF),
and sweet potato (SPF). The physical properties, nutrient composition, and sensory …

The world is confronted with the depletion of natural resources due to their unsustainable
use and the increasing size of populations. In this context, the efficient use of by-products …

Crotalaria longirostrata (chipilin) leaves contain phenolic compounds with antioxidant
activity. These phenolic compounds, however, could easily degrade after extraction …

Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The
health benefits of dates and their incorporation into value-added products have been widely …