Nutritional, Anti-Nutritional and Rheological Properties of Wheat, Mung Bean and Moringa oleifera Seed Flour Blends

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1. 1An insight into rheological and microstructural characteristics of noodle doughs fortified with ungerminated or germinated moringa seed flour and quality of formulated dry noodles2025 · 3 citations
2. 2Effect of <i>Moringa oleifera</i> leaf powder on the mineral composition, beta-carotene and phytate levels of maize – soybean based complementary food2026
3. 3Developing a nutrient-enriched wheat bread by incorporating cassava and moringa seed flour2026
4. 4Nutrification of Moringa Leaf Flour (Moringa oleifera) in Wet Noodle Production and Its Effect on Macronutrient Content2025
5. 5Physicochemical and Sensory Properties of Breakfast Flakes from Blends of Sorghum, African Yam Bean, and Moringa Leaf Powder2025