Composite Flours | List of Frontiers open access articles

Original Research

Published on 02 Oct 2023

Effect of nixtamalization of maize and heat treatment of soybean on the nutrient, antinutrient, and mycotoxin levels of maize-soybean-based composite flour

in Agro-Food Safety

Rehema Esther Matendo
Samuel Imathiu
Patchimaporn Udomkun
Willis O. Owino

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1057123

5,107 views
2 citations

Original Research

Published on 22 May 2025

Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder

in Nutrition and Food Science Technology

Rehab F. M. Ali
Ayman M. El-Anany

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615629

2,573 views

Original Research

Published on 13 Sep 2024

Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies

in Sustainable Food Processing

Khaled Al-Marazeeq
Mohammed Saleh
Malak Angor
Youngseung Lee

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1445206

3,262 views
7 citations

Original Research

Published on 20 Jan 2026

Ultrasound-treated moringa leaf powder enhances nutritional quality and phytochemical properties of fermented finger millet–Bambara groundnut flour blends

in Food Characterization

Masala Mudau
Oluwafemi Ayodeji Adebo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2026.1731514

803 views

Original Research

Published on 11 Nov 2021

Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour

in Sustainable Food Processing

Haile Tesfaye Duguma
Sirawdink Fikreyesus Forsido
Tefera Belachew
Oliver Hensel

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.713701

6,227 views
22 citations

Original Research

Published on 27 Jun 2016

Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits

in Plant Breeding

Francesca Sparvoli
Monica Laureati
Roberto Pilu
Ella Pagliarini
Ivan Toschi
Gianluca Giuberti
Paola Fortunati
Maria G. Daminati
Eleonora Cominelli
Roberto Bollini

Frontiers in Plant Science

doi 10.3389/fpls.2016.00928

15,515 views
69 citations

Articles

Effect of nixtamalization of maize and heat treatment of soybean on the nutrient, antinutrient, and mycotoxin levels of maize-soybean-based composite flour

Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder

Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies

Ultrasound-treated moringa leaf powder enhances nutritional quality and phytochemical properties of fermented finger millet–Bambara groundnut flour blends

Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour

Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits