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The valorization of unconventional raw materials as functional ingredients in food fortification is a sustainable solution for the development of innovative products. The primary objective of this study was to explore the active biological potential of quinoa flour (QF) and select vegetable purees (sweet potato, spinach, and red beet) and their valorization in the development of muffin formulations with improved sensory, nutritional, physical and phytochemical properties. Rice flour (RF) was substituted with QF at...

This study was examined to assess the beneficial effects of baobab flour (BF) on wheat flour (WF) muffins. Four (4) types of muffins, including control and 3 with 10, 20, and 30% BF, were produced and analyzed from a nutritional, phytochemical, and organoleptic point of view. The results of the nutritional analyses revealed that partial substitution of WF by BF significantly improved the nutritional characteristics of the muffins. There was a significant increase in mineral and lipid content in the muffins as BF b...