Development And Evaluation Of Cassava- Groundnut Bars Using Corn Starch As Binder A Response Surface Analysis
ABSTRACT
Cookie
bars were produced from mixtures of cassava and groundnut flours with corn
starch as binder. Box — Behnken response surface design for K = 3 was used to study
the effects of the experimental variables - cassava flour (25-75%), groundnut flour
(25 — 75%) and corn starch (5 — 15%) on proximate composition and functional properties
of the flour blends. Effects of the variables on sensory and physical properties
of the cookie bars were also assessed. Regression models developed showed that
the experimental variables had significant (PO.O5) effects on crude protein,
carbohydrates, ash and moisture contents of sample blends. They were also found
to affect water and oil absorption capacities, bulk density and emulsion capacity
of flour blends significantly (PO.O5). Experimental variables also had significant
effect (PO.O5) on the taste, thickness and spread factor of the cookie bars. The
optimum flour combination was 50% cassava flour, 75% groundnut flour and 5%corn
starch.
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AGIRIGA, N (2021). Development And Evaluation Of Cassava- Groundnut Bars Using Corn Starch As Binder A Response Surface Analysis. Repository.mouau.edu.ng: Retrieved May 18, 2024, from https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-cassava-groundnut-bars-using-corn-starch-as-binder-a-response-surface-analysis-7-2
NGOZI, AGIRIGA. "Development And Evaluation Of Cassava- Groundnut Bars Using Corn Starch As Binder A Response Surface Analysis" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Jun. 2021, https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-cassava-groundnut-bars-using-corn-starch-as-binder-a-response-surface-analysis-7-2. Accessed 18 May. 2024.
NGOZI, AGIRIGA. "Development And Evaluation Of Cassava- Groundnut Bars Using Corn Starch As Binder A Response Surface Analysis". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Jun. 2021. Web. 18 May. 2024. < https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-cassava-groundnut-bars-using-corn-starch-as-binder-a-response-surface-analysis-7-2 >.
NGOZI, AGIRIGA. "Development And Evaluation Of Cassava- Groundnut Bars Using Corn Starch As Binder A Response Surface Analysis" Repository.mouau.edu.ng (2021). Accessed 18 May. 2024. https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-cassava-groundnut-bars-using-corn-starch-as-binder-a-response-surface-analysis-7-2