Utilization of Pumpkin Pulp and Seeds Flours as Nutrient Supplement of Wheat Flour Biscuits

Abstract

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Development of Value Added Products from Byproducts of Ethiopian Wheat Milling Industries

“…This might be due Where a=unflavored tea b=funneled tea c=mint tea d=cinnamon tea to the enhanced flavor and enriched texture for end product imparted by the defatted wheat germ flour. This finding is not in agreement with [48] and this could be mainly due to method used for defatting wheat germ flour and perception of acceptance.…”

Chemical and Technological Studies on Mango Seed Kernels for Enhancing the Organoliptic and keeping quality of one bakery products.

“…Resultant data showed that mango seed kernel is a good source of B-carotenes, riboflavin zinc, iron, potassium and calcium. Bessar et al, (2008) Anti nutritional factors (tannins and phytic acid) contained in mango seed kernel were given in table (4). The results showed that although mango seed kernel flour contains considerable amounts of these factors, soaking in water reduces it to the safe level hence the soaking reduces tannins from 4.65 to only 0.65% ( by 4.00%) and phytic acid from 3.80 to 1.93% (by 1.07%) respectively.…”