Valorization of Cocoa (Theobroma cacao) Bean Shell and Tigernuts (Cyperus esculentus) as Partial Wheat‐Flour Replacer in Cookies Formulation: Nutritional and Quality Assessment

Valorization of Cocoa (Theobroma cacao) Bean Shell and Tigernuts (Cyperus esculentus) as Partial Wheat‐Flour Replacer in Cookies Formulation: Nutritional and Quality Assessment

ABSTRACT Two key sustainable strategies to ensure food and health security are alternative food sourcing and by‐products valorization. Hence, this study aimed at producing cookies with potential blood‐glucose reducing properties by a partial replacement of wheat flour (W) with tigernuts (T) and pre‐...

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Bibliographic Details
Main Authors: Amarachi Precious Peter, Olusola Samuel Jolayemi, Durosimi Yisa, Johnson Oluwadamilare Olorunnusi, Felicia Itunnu Wole‐Alo
Format: Article
Language:English
Published: Wiley 2025-06-01
Series:Future Postharvest and Food
Subjects:
byproducts valorization
cookies
sustainability
techno‐functional properties
wheat‐substitutes
Online Access:https://doi.org/10.1002/fpf2.70009
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https://doi.org/10.1002/fpf2.70009

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