Production And Evaluation Of Biscuit From Wheat (Triticum Aestivum), Cassava (Manihot Esculenta) And Soybean (Glycine Max) Flour Blend
ABSTRACT
The use of composite flour from wheat, cassava (TMS 01/1371
variety) high betacarotene (pro.vit A) and soybean in the production of biscuit
was investigated. The wheat flour was blended with cassava and soybean flours
at the ratios of 100:0:0, 20:30:50, 0:60:40 and 40:50:10 respectively, the
proximate composition and functional properties of the products were
determined. The sensory of biscuit made with the blends were evaluated by a 25-
member sensory panel. The protein and ash content of 20:30:50 (wheat: cassava:
soybean) biscuit was highest (10.80%) followed by 0:60:40(wheat: cassava:
soybean) biscuit (10.28%), the 40:50:10 (wheat: cassava: soybean) ranked best
in sensory evaluation conducted. All biscuits were acceptable, scoring from
6.00 (like slightly) and above on a 9-point Hedonic scale.
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NWACHUKWU, O (2021). Production And Evaluation Of Biscuit From Wheat (Triticum Aestivum), Cassava (Manihot Esculenta) And Soybean (Glycine Max) Flour Blend. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-wheat-triticum-aestivum-cassava-manihot-esculenta-and-soybean-glycine-max-flour-blend-7-2
O, NWACHUKWU. "Production And Evaluation Of Biscuit From Wheat (Triticum Aestivum), Cassava (Manihot Esculenta) And Soybean (Glycine Max) Flour Blend" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 08 Dec. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-wheat-triticum-aestivum-cassava-manihot-esculenta-and-soybean-glycine-max-flour-blend-7-2. Accessed 23 Nov. 2024.
O, NWACHUKWU. "Production And Evaluation Of Biscuit From Wheat (Triticum Aestivum), Cassava (Manihot Esculenta) And Soybean (Glycine Max) Flour Blend". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 08 Dec. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-wheat-triticum-aestivum-cassava-manihot-esculenta-and-soybean-glycine-max-flour-blend-7-2 >.
O, NWACHUKWU. "Production And Evaluation Of Biscuit From Wheat (Triticum Aestivum), Cassava (Manihot Esculenta) And Soybean (Glycine Max) Flour Blend" Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuit-from-wheat-triticum-aestivum-cassava-manihot-esculenta-and-soybean-glycine-max-flour-blend-7-2