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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- AVE-MARIA UNIVERSITY, PIYANKO, NASARAWA STATE 1
- Babcock University, Ilishan-Remo, Ogun State 9
- Bamidele Olumilua University of Edu. Science and Tech. Ikere Ekiti, Ekiti State 460
- Bauchi State College of Agriculture, Bauchi, Bauchi State 1
- Bauchi State University, Gadau, Bauchi State 17
- Bayelsa State Polytechnic, Aleibiri, Bayelsa State 13
- Bayero University, Kano, Kano State 604
- Benue State Polytechnic, Ugbokolo, Benue State 11
- Benue State University, Makurdi, Benue State 47
- Bingham University, Karu, Nasarawa State 6