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Longin, F., Beck, H., Gütler, H., Heilig, W., Kleinert, M., Rapp, M., et al. (2020) Aroma and Quality of Breads Baked from Old and Modern Wheat Varieties and Their Prediction from Genomic and Flour-Based Metabolite Profiles. Food Research International, 129, Article ID: 108748.
https://doi.org/10.1016/j.foodres.2019.108748

has been cited by the following article:

• TITLE: Production and Sensory Evaluation of Mixed Cereal Flour: An Experimental Study on Somali Flatbread

  AUTHORS: Ibrahim Jamal Ahmed, Mohamed Aden Hersi, Asho Adan Mohamed, Nasteha Khalif Salad, Fatima Osman Hussein, Istar Bishar Adam, Yasin Sheikh Amir Sheik Ibrahim

  KEYWORDS: Cereal Flour, Somali Flatbread, Gluten-Free, Dietary Fiber

  JOURNAL NAME: Open Access Library Journal, Vol.12 No.10, October 20, 2025

  ABSTRACT: Bread is one of the most widely consumed food products globally, with wheat as the primary ingredient. Due to rising wheat prices, partly driven by the ongoing crisis in Ukraine, there is an urgent need to explore alternative grains and reduce reliance on wheat. This study aimed to evaluate the sensory quality and nutritional enhancement of flatbreads made from mixed cereal flours: rice, maize, and sorghum, incorporated with banana peels (Musa acuminata L.). Using a Randomized Complete Design (RCD), the study assessed the organoleptic properties and overall acceptability of flatbreads formulated as follows: RMS (43% rice, 26% maize, 26% sorghum, 5% banana peel), MSR (43% maize, 26% rice, 26% sorghum, 5% banana peel), SMR (43% sorghum, 26% maize, 26% rice, 5% banana peel), and WCTRL (100% wheat flour as control). Sensory evaluation showed significant differences (p