Lee-Hoon, H. and Nadratul, W.A. (2016) Nutritional Composition, Physical Properties, and Sensory Evaluation of Cookies Prepared from Wheat Flour and Pitaya (Hylocereus undatus) Peel Flour Blends. Cogent Food and Agriculture, 2, Article ID: 1136369.
https://doi.org/10.1080/23311932.2015.1136369

has been cited by the following article:

• TITLE: Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends

  AUTHORS: A. O. Ogo, D. J. Ajekwe, D. E. Enenche, G. O. Obochi

  KEYWORDS: Biscuit, Watermelon Rind, Orange Pomace, Nutritional Value, Value Addition, Waste Management

  JOURNAL NAME: Food and Nutrition Sciences, Vol.12 No.3, March 30, 2021

  ABSTRACT: This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with waste from watermelon rinds and orange pomace as possible nutritious alternatives. Biscuit samples were respectively produced from blends of wheat, watermelon rind and orange pomace in the following ratio 100:0:0; 90:5:5; 80:10:10; 70:15:15 and 60:20:20, labelled samples A, B, C, D and E. Functional, proximate, mineral and sensory properties of the formulated biscuit samples were carried out using standard analytical procedures. The results showed that proximate composition of samples B - E significantly increased (p There were also significant increases (p