About this document
Gourmet Bread with Grasshopper Flour by Cindy Ognayon is a document available to read on EtoBox.
The study aims to develop a gourmet bread using wheat flour, flaxseed, and grasshopper flour to enhance dietary fiber and potentially reduce the risk of non-communicable diseases like colon cancer. The experimental bread showed favorable sensory attributes and a superior nutritional profile compared to commercial bread, including higher fiber and protein content. Recommendations include refining recipes, conducting broader consumer testing, and performing clinical trials to validate health benefits.
- Author
- Cindy Ognayon
- Language
- EN