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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- Samaru College of Agriculture (division of Agric Col, Abu) Zaria, Kaduna State 1
- School of Health Information Mgt (Uch, Ibadan), Oyo State 5
- School of Health Information Mgt, Oau Teaching Hospital, Ile-Ife, Osun State 30
- Skyline University Nigeria, Kano, Kano State 2
- Sokoto State University, Sokoto, Sokoto State 43
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 19
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32