ArticleFood science & nutrition2025
Chemical Composition of Composite Flour From Okara Powder and Whole Wheat Flour and the Sensory Evaluation of the Biscuits Made From the Composite Flour.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Chemical Composition of Composite Flour From Okara Powder and Whole Wheat Flour and the Sensory Evaluation of the Biscuits Made From the Composite Flour.Food science & nutrition · 2025Article
- Okara-enriched fermented sorghum instant porridge: effects on mineral bioaccessibility and structural properties.Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The usage of food by-products and waste has become a significant concern to stakeholders in food processing due to the environmental impact and the waste of resources. The soybean's by-product is okara, which is rich in protein and other nutrients. The effects of substituting okara powder into whole wheat flour on nutritional qualities, antioxidant activities, and functional and pasting properties of the composite flour were determined using standard procedures. The results showed an increase in the composite flour's nutritional, functional, and antioxidant activities compared to the control (Whole-wheat flour). The amino acid profile of the composite flour was higher in terms of all essential amino acids than that of the control samples. Okara powder added to whole wheat flour reduced the pasting properties except for the pasting temperature and peak time. The biscuits made with 10%, 20%, and 30% okara powder with whole wheat flour have similar scores to biscuits made with whole wheat flour alone. Compositing okara powder with whole wheat flour may be a raw material for healthy snacks in the confectionery industry.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.