Production And Evaluation Of Biscuits From Composite Flours Of Yellow Flesh Cassava Manihot Esculenta), Pigeon Pea (Cajanus Cajan) And Wheat Flour (Tricum Aestium)
ABSTRACT
Biscuits were produced from composite flours of yellow flesh
cassava (Manihot esculenta), pigeon pea (Cajanus cajan) at different levels of
substitution. The proximate composition, vitamin A content, physical parameters
and sensory attributes of the biscuit samples were determined. The biscuit
samples had proximate composition ranging from 7.29 to 9.50% of protein, 11.58
to 15.29% ether extract, 1.38 to 1.56% fibre content, 1.45 to 1.70% ash
content, 92.92 to 94.11% dry matter, 5.89 to 7.08% moisture content, 66.15 to 7
1.36% carbohydrate, vitamin A content ranging from 0.86 to 2.66.tg retinol, the
physical characteristics ranging from 3.54 to 3.82g of weight, 0..49 to 0.5 8cm
of height, 2.53 to 2.62cm diameter, 4.41 to 7.07 colour, 5.40 to 6.73 aroma,
6..13 to 6..63 crispness, 5..53 to 6.67 texture, 5.67 to 7.00 taste, 5.60 to
7.07 general acceptability. Sample 101 (10% wheat flour: 80% cassava flour: 10%
pigeon pea flour) was found to be the most acceptable and compared favourably
with the control.
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NWACHUKWU, C (2021). Production And Evaluation Of Biscuits From Composite Flours Of Yellow Flesh Cassava Manihot Esculenta), Pigeon Pea (Cajanus Cajan) And Wheat Flour (Tricum Aestium) . Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-from-composite-flours-of-yellow-flesh-cassava-manihot-esculenta-pigeon-pea-cajanus-cajan-and-wheat-flour-tricum-aestium-7-2
CHIBUZOR, NWACHUKWU. "Production And Evaluation Of Biscuits From Composite Flours Of Yellow Flesh Cassava Manihot Esculenta), Pigeon Pea (Cajanus Cajan) And Wheat Flour (Tricum Aestium) " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 13 Dec. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-from-composite-flours-of-yellow-flesh-cassava-manihot-esculenta-pigeon-pea-cajanus-cajan-and-wheat-flour-tricum-aestium-7-2. Accessed 23 Nov. 2024.
CHIBUZOR, NWACHUKWU. "Production And Evaluation Of Biscuits From Composite Flours Of Yellow Flesh Cassava Manihot Esculenta), Pigeon Pea (Cajanus Cajan) And Wheat Flour (Tricum Aestium) ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 13 Dec. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-from-composite-flours-of-yellow-flesh-cassava-manihot-esculenta-pigeon-pea-cajanus-cajan-and-wheat-flour-tricum-aestium-7-2 >.
CHIBUZOR, NWACHUKWU. "Production And Evaluation Of Biscuits From Composite Flours Of Yellow Flesh Cassava Manihot Esculenta), Pigeon Pea (Cajanus Cajan) And Wheat Flour (Tricum Aestium) " Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-biscuits-from-composite-flours-of-yellow-flesh-cassava-manihot-esculenta-pigeon-pea-cajanus-cajan-and-wheat-flour-tricum-aestium-7-2