High-Protein Biscuits made with Ragi Flour and Oil-Seed Flour Blends

Abstract

This paper was accepted for publication because it illustrates a point often overlooked by food scientists who are concerned with technological and nutritional aspects of new products without having a simultaneous concern for acceptability and keeping qualities. Problems with consumer acceptability or excessive cost, or both, have plagued the attempted development of leaf protein concentrates, weaning-food mixtures, and other products of good theoretical potential.