Performance Of Fermented Maize Flour And Bambara Groundnut Flour In Dough Production.
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ABSTRACT
Blends of wheat and fermented maize flour were used at various ratios (90: 10, 80:20, 70:30, 30:70, 20:80, 1 0:90) and the blends of wheat flour and 13ambara groundnut flour were used at the same ratios respectively, in the production of bread samples. The 100% wheat flour served as control. They were subjected to sensory evaluation, the results showed a significant difference at the 5% level. The substitutions of maize and I3aiiibara groundnut at I 0% and (10-20)% were accepted by the panelists. The results from the pasting viscosity measurements shows that the stability index of the samples are as follows: bambara groundnut flour (315 to 320), maize has (20 to 22), and wheat has (1125 to 1130) respec1ivc1y.
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APA
GABRIEL, N. C. (2021). Performance Of Fermented Maize Flour And Bambara Groundnut Flour In Dough Production.. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/performance-of-fermented-maize-flour-and-bambara-groundnut-flour-in-dough-production-7-2
MLA
GABRIEL, NNODLMELE CHIMAOBI. "Performance Of Fermented Maize Flour And Bambara Groundnut Flour In Dough Production.." Michael Okpara University of Agriculture, 7 Jul. 2021, http://repository.mouau.edu.ng/works/performance-of-fermented-maize-flour-and-bambara-groundnut-flour-in-dough-production-7-2. Accessed June 8, 2026.
Chicago
GABRIEL, NNODLMELE CHIMAOBI. "Performance Of Fermented Maize Flour And Bambara Groundnut Flour In Dough Production.." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/performance-of-fermented-maize-flour-and-bambara-groundnut-flour-in-dough-production-7-2