Evaluation of Baked Products Based on Pigeon Pea (Calanus cajan) and Plantain Flour (Musa paradisiaca).
ABSTRACT
Pigeon pea and plantain used in the research
work were purchase and processed into flour. Commercial wheat flour was also
purchased and used as reference sample. Proximate and functional analysis were
carried out on the different flours. The flour were later used to formulate
five different composite blend labeled A,B, C, D and E in the ratio of pigeon
pea, plantain and wheat as (70: 30: 0), (30: 20: 50), (0: 0: 100), (100: 0: 0)
and (0: 100: 0). Sensory evaluation was carried out on the dinner roll A
developed from the blends using 15 — member taste panels. Proximate analysis
was repeated on the composite blend from which the dinner roll was made. Result
showed that the proximate analysis of the composite flours were nutritionally
adequate in protein, carbohydrates, ash and crude fiber. Result also showed
that the products were not acceptable to the panelist in terms of taste and
flavor. N
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NGWA, N (2021). Evaluation of Baked Products Based on Pigeon Pea (Calanus cajan) and Plantain Flour (Musa paradisiaca).. Repository.mouau.edu.ng: Retrieved May 17, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-baked-products-based-on-pigeon-pea-calanus-cajan-and-plantain-flour-musa-paradisiaca-7-2
NKEM, NGWA. "Evaluation of Baked Products Based on Pigeon Pea (Calanus cajan) and Plantain Flour (Musa paradisiaca)." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jun. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-baked-products-based-on-pigeon-pea-calanus-cajan-and-plantain-flour-musa-paradisiaca-7-2. Accessed 17 May. 2024.
NKEM, NGWA. "Evaluation of Baked Products Based on Pigeon Pea (Calanus cajan) and Plantain Flour (Musa paradisiaca).". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jun. 2021. Web. 17 May. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-baked-products-based-on-pigeon-pea-calanus-cajan-and-plantain-flour-musa-paradisiaca-7-2 >.
NKEM, NGWA. "Evaluation of Baked Products Based on Pigeon Pea (Calanus cajan) and Plantain Flour (Musa paradisiaca)." Repository.mouau.edu.ng (2021). Accessed 17 May. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-baked-products-based-on-pigeon-pea-calanus-cajan-and-plantain-flour-musa-paradisiaca-7-2