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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Institutions
- Lagos State University, Ojo, Lagos State 8
- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 2
- Lens Polytechnic, offa, Kwara State. 227
- Madonna University, Elele, Rivers State 22
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 45
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8