Supplementation of biscuit using rice bran and soybean flour

• Published in: African journal of food, agriculture, nutrition, and development : AJFAND Vol. 10; no. 9; pp. 4047 - 4059
• Main Authors: Bunde, M. C, Osundahunsi, F. O, Akinoso, R
• Format: Journal Article
• Language: English
• Published: Kenya Rural Outreach Program 01.09.2010
• Subjects: Africa; African studies; Biscuit; Biscuits; Composition; Consumers; Food supply; Health and Medicine; Meat; Nutritional aspects; Poverty; Protein; Protein preparations; Proteins; Rice; Rice bran; Science and Technology; Scientific research; Snack foods; Soybean; Soybeans; Statistical Data; Supplementation; Nigeria

The cost of animal protein is increasing every day, thus making it unavailable for most people in developing countries. This unavailability has resulted into looking for other alternatives protein sources. Gradual shift away from fiber in diets calls for development of recipes, formulae and products...