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
- Ekiti State University 61
- Ekiti State University, Ado-Ekiti, Ekiti State 907
- Elizade University, Ilara-Mokin, Ondo State 100
- Emmanuel Alayande College of Education, Oyo. (affl To Ekiti State Univ) 2
- Enugu State Polytechnic, Iwollo, Enugu State 4
- Enugu State University of Science and Technology, Enugu, Enugu State 32
- Evangel University, Akaeze, Ebonyi State 2
- FCT COLLEGE OF EDUCATION, ZUBA ,( AFFILIATED TO ABU, ZARIA), FCT-ABUJA 5
- Federal College of Agricultural Produce Tech, Hotoro Gra Ext, Kano, Kano State 2
- Federal College of Educ. (Special), Oyo, Oyo State (Aff To Uni. Ibadan) 13