Effect Of Addition Of Groundnut And Cashewnut Flours On Proximate Composition, Functional And Sensory Properties Of Ighu
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ABSTRACT
Functional and sensory properties of blends of ighu and groundnut; ighu and cashew nut flours were investigated, mixtures of 25-100% groundnut and cashew nut flours were formulated and their proximate, functional and sensory properties were analysed using standard methods. Addition of groundnut and cashew nut flous into Ighu flour significantly (P0.05) increased the proximate composition of the mixtures except for carbohydrate which decreased. Water absorption capacity and foam stability increased with increase in addition of groundnut and cashew nut flours. There were significant differencesÂ
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APA
CHRISTIANA, O. (2021). Effect Of Addition Of Groundnut And Cashewnut Flours On Proximate Composition, Functional And Sensory Properties Of Ighu. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/effect-of-addition-of-groundnut-and-cashewnut-flours-on-proximate-composition-functional-and-sensory-properties-of-ighu-7-2
MLA
CHRISTIANA, OPARA. " Effect Of Addition Of Groundnut And Cashewnut Flours On Proximate Composition, Functional And Sensory Properties Of Ighu." Michael Okpara University of Agriculture, 11 Oct. 2021, http://repository.mouau.edu.ng/works/effect-of-addition-of-groundnut-and-cashewnut-flours-on-proximate-composition-functional-and-sensory-properties-of-ighu-7-2. Accessed June 8, 2026.
Chicago
CHRISTIANA, OPARA. " Effect Of Addition Of Groundnut And Cashewnut Flours On Proximate Composition, Functional And Sensory Properties Of Ighu." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/effect-of-addition-of-groundnut-and-cashewnut-flours-on-proximate-composition-functional-and-sensory-properties-of-ighu-7-2