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Production And Evaluation Of Fluted Pumpkin Seed Flour (Telfaira Occidentalis) Wheat Blend In Douganut Making

Okoro Philip .C. | 85 pages (14905 words) | Projects
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Food Science and Technology

ABSTRACT

The use of wheat and fluted pumpkin seed flour blends in the production of functional doughnuts was studied. The flour blends of whole wheat and fluted pumpkin seed were composite at replacement levels of 5iO, and 15% while the wheat flour doughnut served as control. The proximate composition and functional properties of the fluted pumpkin seed flour blends used for the preparation of the doughnuts were determined using standard methods. The doughnut produced were subsequently evaluated for their nutritional composition and sensory attributes. The physico-chernical analyses results obtained showed a decrease in the range of 9.0% for moisture. 3.0% for protein, 30.0% for fat, 2.35% for crude fibre, 0.40% for ash and an increase in carbohydrate 48%. There was also a decrease in doughnut volume and dough expansion by with progressive inclusion of the fluted pumpkin flour. The sensory analysis showed that there was a significant difference observed between the wheat doughnut and the fluted pumpkin samples in the sensory attributes of colour and appearance, While significant difference (p S) was observed in texture, flavour and overall preference respectively, It was concluded that a substitution of 10% fluted pumpkin flour into wheat flour gave the doughnut with the best overall quality acceptability.

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APA

OKORO, . (2021). Production And Evaluation Of Fluted Pumpkin Seed Flour (Telfaira Occidentalis) Wheat Blend In Douganut Making. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fluted-pumpkin-seed-flour-telfaira-occidentalis-wheat-blend-in-douganut-making-7-2

MLA 8th

.C., OKORO. "Production And Evaluation Of Fluted Pumpkin Seed Flour (Telfaira Occidentalis) Wheat Blend In Douganut Making" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 08 Nov. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fluted-pumpkin-seed-flour-telfaira-occidentalis-wheat-blend-in-douganut-making-7-2. Accessed 24 Nov. 2024.

MLA7

.C., OKORO. "Production And Evaluation Of Fluted Pumpkin Seed Flour (Telfaira Occidentalis) Wheat Blend In Douganut Making". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 08 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fluted-pumpkin-seed-flour-telfaira-occidentalis-wheat-blend-in-douganut-making-7-2 >.

Chicago

.C., OKORO. "Production And Evaluation Of Fluted Pumpkin Seed Flour (Telfaira Occidentalis) Wheat Blend In Douganut Making" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-fluted-pumpkin-seed-flour-telfaira-occidentalis-wheat-blend-in-douganut-making-7-2

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