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National Repository of Grey Literature 1 records found  Search took 0.00 seconds. 
Influence of different buckwheat flours on selected qualitative parameters of cookies
 EZE, LILIAN ADAEZE
The significant of a well- balanced diet in the prevention of numerous disease is a well known , consequently , individual nutrition should be aimed at the disease prevention , improving the quality of life and attenuating the process of body ageing. common buckwheat has been a crop of the secondary importance in many countries . it is a sources source of nutrient in general and has many health benefits mainly due to high phenolic compounds in groat and high antioxidant activity. since buckwheat is a gluten free ,thus ,replacing wheat flour in product will dilute the gluten protein and thereby help in preventing celiac disorder . Buckwheat act as good replacement for wheat flour in unleaving product eg cookies.it belong to the family polygonacea . this plant is generally referred to as buckwheat rhrubarb or sorrel family. The common buckwheat plant is a branching habit . common buckwheat was domesticated possibly around 6000BCE when it was first cultivated in southeast Asia .the use of sprout as an ingredient in food product is an interesting method of improving the nutritional value of food , as well as a safer way to ingest sprout , since food processing can reduce microbial contamination and consequently decrease the occurrences of food-borne disease . the germination process is accepted by customers , as well as the product made from the germinated grains or from their flour. Cookies prepared by shortening baking process are free and a cohesive product of protein .
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