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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- University of Port Harcourt Teaching Hospital, Port Harcourt , River State 6
- University of Port-Harcourt, Rivers State 225
- University of Uyo, Akwa Ibom State 214
- Usmanu Danfodio University, Sokoto, Sokoto State 248
- Veritas University, Bwari, FCT, Abuja 2
- Waziri Umaru Federal Polytechnic, Birnin Kebbi, Kebbi State 4
- Western Delta University, Oghara, Delta State 5
- Yaba College of Technology, Yaba, Lagos State 16
- Yobe State University, Damaturu, Yobe State 3
- Yusuf Maitama Sule University, Kano, Kano State 3