id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfst-5552	Ntukidem, Victor Edet; Edima-Nyah, Anne Peter; Bello, Florence Abolaji; Enidiok, Sunday Edet	Optimization of the Proximate Composition and Functional Properties of a Composite Flour Formulated from Date Fruit, Sprouted Mung Bean, and Malted Sorghum Using Response Surface Methodology	2025	21	.pdf	application/pdf	12333	598	61	Pa ge 1 Pa ge 65 American Journal of Food Science and Technology (AJFST) Optimization of the Proximate Composition and Functional Properties of a Composite Flour Formulated from Malted Sorghum, Sprouted Mung Bean and Date Fruit Using Response Surface Methodology Ntukidem, Victor Edet1*, Edima-Nyah, Anne Peter1, Bello, Florence Abolaji2, Enidiok, Sunday Edet1 Volume 4 Issue 2, Year 2025 ISSN: 2834-0086 (Online) DOI: https://doi.org/10.54536/ajfst.v4i2.5552 https://journals.e-palli.com/home/index.php/ajfst Article Information ABSTRACT Received: July 10, 2025 Accepted: August 11, 2025 Published: September 27, 2025 This study evaluated the effects of varying proportions of malted sorghum flour (MSF), sprouted mung bean flour (SMF), and date fruit powder (DFP) on the functional and nutritional properties of composite flour blends. The ingredients (Malted sorghum flour, sprouted mung bean flour and Date fruit powder) were set in ranges.	cache/ajfst-5552.pdf	txt/ajfst-5552.txt
