Production And Evaluation Of Cookies From Blends Of Three Leaved Yam (Dioscorea Dumentorum) And Wheat (Triticum Aestivum) Composite Flour
ABSTRACT
Cookies were produced
from three leaved yam (Dioscorea dumentorum) flour and wheat (Triticuin spp.)
flour blends. Three leaved yam flour was used as partial replacement for wheat
flour at different proportions (100:90: 80: 70: 60: 50: 40: 30: 20: 10: 0) and
cookies from 100% wheat flours served as control. The proximate composition of
the flour showed a decliming trend with increase in three leaved yam flour. The
proximate composition of flour samples show the moisture, protein, fat, fibre,
ash and carbohydrate content ranged from 5.09 — 8.03%, 8.49-14.37%, 0.12-0.95%,
1.7 1-4.84%, 1.00-2.81%, and 74.04-79.91% respectively. They were significant
different (p
0.0
ISIGUZO, C (2021). Production And Evaluation Of Cookies From Blends Of Three Leaved Yam (Dioscorea Dumentorum) And Wheat (Triticum Aestivum) Composite Flour. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-blends-of-three-leaved-yam-dioscorea-dumentorum-and-wheat-triticum-aestivum-composite-flour-7-2
CHIOMA, ISIGUZO. "Production And Evaluation Of Cookies From Blends Of Three Leaved Yam (Dioscorea Dumentorum) And Wheat (Triticum Aestivum) Composite Flour" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Dec. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-blends-of-three-leaved-yam-dioscorea-dumentorum-and-wheat-triticum-aestivum-composite-flour-7-2. Accessed 24 Nov. 2024.
CHIOMA, ISIGUZO. "Production And Evaluation Of Cookies From Blends Of Three Leaved Yam (Dioscorea Dumentorum) And Wheat (Triticum Aestivum) Composite Flour". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Dec. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-blends-of-three-leaved-yam-dioscorea-dumentorum-and-wheat-triticum-aestivum-composite-flour-7-2 >.
CHIOMA, ISIGUZO. "Production And Evaluation Of Cookies From Blends Of Three Leaved Yam (Dioscorea Dumentorum) And Wheat (Triticum Aestivum) Composite Flour" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-cookies-from-blends-of-three-leaved-yam-dioscorea-dumentorum-and-wheat-triticum-aestivum-composite-flour-7-2