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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- Isa Mustapha Agwai I Polytechnic, Lafia, Nasarawa State 2
- Jigawa State Polytechnic, Dutse, Jigawa State 4
- Joseph Sarwuan Tarka University, Makurdi, Benue State 19
- Kaduna Polytechnic (NCE), Kaduna, Kaduna State 2
- Kaduna Polytechnic, Kaduna 368
- Kaduna Polytechnic, Kaduna , Kaduna State (affl To Fed Univ of Tech, Minna) 8
- Kaduna State College of Education, Gidan-Waya (affliatted To Abu) 2
- Kaduna State University, Kaduna, Kaduna State 252
- Kano State Polytechnic, Kano, Kano State 198
- Kano University of Science and Technology, Wudil, Kano State 6