The Production And Evaluation Of Muffins From Wheat (Triticum Aestivum L.)/Soybean (Glycine Max(L) Merr.) Flour Blends With Apple (Malus Domestica)
ABSTRACT
Soybean (Glycine max)
was processed into flour and used to supplement wheat (Triticum aestivum)
flour, in the percentages of 10, 20, 30, 40, 50, and 100 for muffin production.
The proximate composition, sensory evaluation, physical, vitamins and
microbiological quality, in terms of total viable count of the muffin samples
were evaluated. The results showed a decrease in carbohydrate as the soybean
flour level increased, it ranged from 27.10% to 33.96%, and crude fat level
increased as soybean level increased, it ranged from 21.70% to 25 .04%. Protein
content had range of 7.86% to 10.49% and ash content ranged from 1.59% to
1.82%. The sensory evaluation showed that soybean supplemented muffins were not
significantly different (p>O.05) from wheat muffins with respect to sensory
attributes of taste and flavour at all levels of soybean flour supplementation.
Vitamin A ranged from 3.47j.t/retinol to 6.93it/retinol while Vitamin C level
ranged from 6.5lmg!lOOmg to 8.68mg/bOg. The microbiological analysis indicated
that the mean total viable count ranged between 0.20x104(cfu/g) and
18.00x104(cfli/g).
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OCHIABUTO, N (2021). The Production And Evaluation Of Muffins From Wheat (Triticum Aestivum L.)/Soybean (Glycine Max(L) Merr.) Flour Blends With Apple (Malus Domestica). Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/the-production-and-evaluation-of-muffins-from-wheat-triticum-aestivum-lsoybean-glycine-maxl-merr-flour-blends-with-apple-malus-domestica-7-2
NOBLE, OCHIABUTO. "The Production And Evaluation Of Muffins From Wheat (Triticum Aestivum L.)/Soybean (Glycine Max(L) Merr.) Flour Blends With Apple (Malus Domestica)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 06 Dec. 2021, https://repository.mouau.edu.ng/work/view/the-production-and-evaluation-of-muffins-from-wheat-triticum-aestivum-lsoybean-glycine-maxl-merr-flour-blends-with-apple-malus-domestica-7-2. Accessed 23 Nov. 2024.
NOBLE, OCHIABUTO. "The Production And Evaluation Of Muffins From Wheat (Triticum Aestivum L.)/Soybean (Glycine Max(L) Merr.) Flour Blends With Apple (Malus Domestica)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 06 Dec. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-production-and-evaluation-of-muffins-from-wheat-triticum-aestivum-lsoybean-glycine-maxl-merr-flour-blends-with-apple-malus-domestica-7-2 >.
NOBLE, OCHIABUTO. "The Production And Evaluation Of Muffins From Wheat (Triticum Aestivum L.)/Soybean (Glycine Max(L) Merr.) Flour Blends With Apple (Malus Domestica)" Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-production-and-evaluation-of-muffins-from-wheat-triticum-aestivum-lsoybean-glycine-maxl-merr-flour-blends-with-apple-malus-domestica-7-2