Evaluation of Nutrient Composition and Sensory Properties of High Fibre Cookies from Blends of Cowpea, Whole Yellow Corn and Wheat Flour
Student: Chiwendu Elizabeth Okoye (Project, 2025)
Department of Food Science and Technology
Michael Okpara University of Agriculture, Umudike
Abstract
4.1 Proximate Composition of Cookies from Flour Blends of Wheat, Cowpea and Corn Flour In table 4.1 the proximate results of different samples is presented indicating their composition in terms of moisture, dry matter, ash, fiber, fat, protein, carbohydrates (CHO), and energy value. The results, compare the samples, and discuss potential reasons for variations.
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For the full publication, please contact the author directly at: okoyenwendy@gmail.com
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- Federal Polytechnic, Mubi, Adamawa State 20
- Federal Polytechnic, Nasarawa, Nasarawa State 66
- Federal Polytechnic, Nekede, Imo State 56
- Federal Polytechnic, offa, Kwara State 20
- Federal Polytechnic, Oko, Anambra State 8
- Federal School of Biomedical Engineering, (LUTH), Idi-Araba, Lagos State 1
- Federal School of Surveying, Oyo, Oyo State 7
- Federal University of Agriculture, Abeokuta, Ogun State 19
- Federal University of Petroleum Resources, Effurun, Delta State 83
- Federal University of Technology Akure, Ondo State 24