Flour and Breads and Their Fortification in Health and Disease Prevention 2011
DOI: 10.1016/b978-0-12-380886-8.10017-0
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Composite Flours and Breads: Potential of Local Crops in Developing Countries

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Cited by 27 publications
(21 citation statements)
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“…In developing countries, the wheat flour of baked products is supplemented with locally grown starchy crops in order to improve its nutritional value and reduce costs related to wheat imports (Olaoye et al, 2006;Olaoye and Ade-Omowaye, 2011). Moreover, many studies have focused on non-wheat flour supplementation with the goal of developing specialty breads with added nutritional value, flavor and color (Hathorn et al, 2008).…”
Section: Introductionmentioning
confidence: 99%
“…In developing countries, the wheat flour of baked products is supplemented with locally grown starchy crops in order to improve its nutritional value and reduce costs related to wheat imports (Olaoye et al, 2006;Olaoye and Ade-Omowaye, 2011). Moreover, many studies have focused on non-wheat flour supplementation with the goal of developing specialty breads with added nutritional value, flavor and color (Hathorn et al, 2008).…”
Section: Introductionmentioning
confidence: 99%
“…The goal of food blending is to achieve highly nutritious but economical food product. In recent times, nutritious cereals, legumes and fruits are been incorporated into traditional foods, for instance, replacing wheat flour with other flours obtained from local crops for baking, weaning foods and as nutritional therapy [3,4,2,5].…”
Section: Introductionmentioning
confidence: 99%
“…The factors to be considered in order to ensure food security in developing countries, and particularly Nigeria, are inexhaustive; however, the following are suggested as being important to be addressed: (Olaoye et al, 2006;Olaoye and Ade-Omowaye, 2011); yet such has not been put into any profitable use commercially.…”
Section: Suggested Ways Towards Ensuring Food Security In Developingmentioning
confidence: 99%
“…Such efforts include the use of vegetable flours substitution in wheat as composite in the production of baked food products such as bread, biscuits etc (Olaoye et al, 2006;Olaoye and Ade-Omowaye, 2011). To reduce food insecurity associated with wastages as a result of microbial spoilage of food, the use of biological agents has also been tested on meat and its products (Olaoye and Onilude, 2010;Olaoye and Ntuen, 2011); the findings were reported to enhance quality and reduce spoilage microorganisms in the food products under investigation.…”
Section: Some Efforts Towards Reducing Food Insecurity In Nigeriamentioning
confidence: 99%
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