Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour.
ABSTRACT
The physicochemical
and sensory evaluation of the burger breads produced from the composite flour
of wheat, full fat soy and watermelon rind was determined. Six burger bread
samples were produced from the proportion of wheat! full fat! watermelon rind
composite flours as 80%:15%:5% (100), 70%:20%:10% (101), 60%:25%:15% (102),
50%:30%:20% (103, 90%:0%:10% (104) and 100% wheat was the control sample (105).
The protein content, crude fibre, moisture, fat and ash contents of the
composite breads increased significantly (p
0.0
DIM, U (2021). Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour.. Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-burger-breads-from-blend-of-wheat-triticum-aestivum-soybean-glycine-max-and-watermelon-citrillus-lanatus-rind-flour-7-2
UGOCHUKWU, DIM. "Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour." Mouau.afribary.org. Mouau.afribary.org, 26 Nov. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-burger-breads-from-blend-of-wheat-triticum-aestivum-soybean-glycine-max-and-watermelon-citrillus-lanatus-rind-flour-7-2. Accessed 25 Nov. 2024.
UGOCHUKWU, DIM. "Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour.". Mouau.afribary.org, Mouau.afribary.org, 26 Nov. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-burger-breads-from-blend-of-wheat-triticum-aestivum-soybean-glycine-max-and-watermelon-citrillus-lanatus-rind-flour-7-2 >.
UGOCHUKWU, DIM. "Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour." Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-burger-breads-from-blend-of-wheat-triticum-aestivum-soybean-glycine-max-and-watermelon-citrillus-lanatus-rind-flour-7-2