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Abstract
The objective of the study was to incorporate maize flour in waffles. Varying proportions of maize flour (10, 20, 30, 40 and 50%) were mixed into a blend of refined and wheat flour. The quality parameters including nutritional characteristics, antioxidant activity and functional properties of both the flour and waffle treatments were studied. The nutritional profiling presented a significant (p<0.05) decrease in ash, fat, carbohydrate, protein and moisture with the increase in the concentration of maize flour.