id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-1304	Alimi, John Praise; Sanni, Lateef Oladimeji; Okunade, Samson Oladipo; Otitodun, Olufunke Grace; Bamishaiye, Eunice Iyabo; Olagbaju, Akintoye Rufus; Akanni, Abubakar Adegboyega	PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR BLENDS FROM CASSAVA, WHEAT AND BAMBARA GROUNDNUT (Vigna subterranea)	2025	17	.pdf	application/pdf	12952	546	68	Blending wheat flour with flours from cassava and Bambara groundnut improves the physical, functional and the pasting profile of the composite flour. The composition of wheat flour includes moisture, protein, total ash, crude fiber and fatty acid with average values of 12.4%, 11.8%, 1.3%, 2.0% and 77 mg, respectively	cache/fens-1304.pdf	txt/fens-1304.txt