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Table 1 Different composite flour formulations obtained from the whole wheat, sweet potato, rice bran and peanut flour blends (%) using Nutri survey linear programming software

From: In vitro antioxidants and anti-inflammatory potentials of high protein-fibre cookies produced from whole wheat, sweet potato, rice bran and peanut composite flour blends

Samples/Flours

Whole Wheat

Sweet Potato

Rice Bran

Peanut

CWF

Total

WPRG 1

56.25

18.75

5

20

0

100

WPRG 2

37.50

37.50

5

20

0

100

WPRG 3

18.75

56.25

5

20

0

100

WWF (Control 1)

100

0

0

0

0

100

CWF (Control 2)

0

0

0

0

100

100

  1. Key:
  2. WPRG 1 = 56.25% Whole wheat + 18.75% Sweet potato + 5% Rice bran + 20% Peanut
  3. WPRG 2 = 37.50% Whole wheat + 37.50% Sweet potato + 5% Rice bran + 20% Peanut
  4. WPRG 3 = 18.75% Whole wheat + 56.25% Sweet potato + 5% Rice bran + 20% Peanut
  5. WWF Whole wheat flour, CWF Commercial wheat flour
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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