Formulating Muffin by Blended Flour: a case to overcome Malnutrition - Rehman, Tanzeelur;Majeed, Majid;Shariati, Mohammad Ali
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Food fortification is of current interest because of increasing nutritional awareness among consumers. Protein supplementation with legumes is one way to meet the need for protein particularly through baked products by improving their nutritional value. In Pakistan, malnutrition prevails in almost all population segments and little efforts have been made to overcome the estimation through diet diversification and modification. Composite flour samples were prepared by blending wheat flour with corn, chickpea and soybean flours in different proportion for the preparation of muffins. Cereals and…mehr

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Produktbeschreibung
Food fortification is of current interest because of increasing nutritional awareness among consumers. Protein supplementation with legumes is one way to meet the need for protein particularly through baked products by improving their nutritional value. In Pakistan, malnutrition prevails in almost all population segments and little efforts have been made to overcome the estimation through diet diversification and modification. Composite flour samples were prepared by blending wheat flour with corn, chickpea and soybean flours in different proportion for the preparation of muffins. Cereals and legumes when consumed together provide significant amount of protein. Current research was conducted to prevent protein malnutrition by developing cereals-legumes blended muffins.
Autorenporträt
Mr Tanzeelur Rehman is a food professional in Pakistan.