id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
azojete-766	Mshelia, L. P. ; Ndahi, T. E. ; Peter, D.; Danladi, U.; Kasum, A. L.; Badau, M. H.	Production and Evaluation of the Physiochemical and Sensory Property of Biscuits From Wheat-Maize-Cashewnut Flour Blends	2023	16	.pdf	application/pdf	7114	379	64	Hence, supplementing wheat flour with suitable health-promoting plant materials can improve the overall acceptability and nutritional quality of biscuits (Swieca et al., 2017; Klunklin and Savage 2018). Wheat flour contains 60.01 - 73.67% carbohydrate, 11.37 - 16.77% protein, 0.77 - 1.41% fat, 0.64 - 0.77% ash, 1.07 - 3.50% fibre (Ibidapo et al., 2019) with considerable proportions of vitamins (thiamine and other B- Vitamins) and minerals (Topping, 2007).	cache/azojete-766.pdf	txt/azojete-766.txt