Innovations in Food Product Development
Studies on Composite Flours and Functional Foods
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This book, "Innovations in Food Product Development: Studies on Composite Flours and Functional Foods", presents a collection of research contributions focused on the use of alternative ingredients in food science and technology, and other Nutrition-based disciplines. Drawing on experimental studies with composite flours from yam, millet, soybean, rice, and other local crops, the book explores their proximate composition, sensory qualities, nutritional potential, and implications for food security. By integrating insights into nutritional enhancement, consumer acceptability, and sustainability...
This book, "Innovations in Food Product Development: Studies on Composite Flours and Functional Foods", presents a collection of research contributions focused on the use of alternative ingredients in food science and technology, and other Nutrition-based disciplines. Drawing on experimental studies with composite flours from yam, millet, soybean, rice, and other local crops, the book explores their proximate composition, sensory qualities, nutritional potential, and implications for food security. By integrating insights into nutritional enhancement, consumer acceptability, and sustainability, this compilation bridges academic research with practical applications in food product development and innovations. It offers valuable perspectives for researchers, students, policymakers, and industry professionals seeking to advance knowledge and innovation in the quest for healthier, affordable, and sustainable foods.
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