Production And Evaluation Of Crackers From Blends Of Wheat (Triticum Aestivum), Ugba (Pentaclethra Macrophylla), And Cassava (Manihot Esculenta Crantz):- Diala, Doreen C
ABSTRACT
This work investigated the
production ofCrackers from blends ofWheat, Ugba, and Cassava flour, determined
the functional properties ofthe flour blend, produced crackers using the flour
blends, and evaluated the physicochemical and sensory' acceptability of the
crackers. The flour samples were subjected to functional analysis, while the
crackers were subjected to physicochemical, and sensory analysis. The water
absorption capacity, Oil absorption capacity, bulk density, and foam stability
ofthe flour samples had values from 1.32 - 2.66 g/ml, 0.73 - 1.82 g/ml, 0.63 to
0.73 g/ml, and 30.01 - 87.01 % respectively. The moisture, ash, crude fiber,
fat, crude protein, and carbohydrate contents had values from 3.20 - 7.51 %,
2.73 - 3.20 %, 0.60 - 8.50 %, 10.32 - 22.50 %, 3.30 - 20.02 % and 38.50 - 78.12
% respectively. The mineral contents had values from 1.23-20.24 mg/100g for
calcium, 1.20- 11.02 mg/100g for Iron, 0.30-14.80 mg/lOOg for Sodium 3.62 -
36.50 mg/lOOg, and 5.60 - 10.21 mg/lOOg respectively. The values for weight,
diameter, thickness, texture, color, density, and break strength values ranged
from 6.71 -10.04 g, 4.23 - 5.10 cm, 0.23 - 0.62 cm, 4.02 to 27.01 N, 7.00 to
18.50, 0.91 - 1.12 g/cm3 and 200.00 - 350.24 g, while the sensory properties
had values which ranged from 4.05 - 9.12 for appearance, 2.90 - 8.65 for taste,
4.80 - 7.90 for texture, 5.54 - 8.60 for aroma and 6.00 - 8.90 for general
acceptability. This study has shown that producing crackers using wheat, Ugba,
and cassava flour blends presents a promising approach to creating a nutritious
and functional snack. This product development encourages the diversification
of raw materials, promoting food security and sustainability, especially in
regions where these ingredients are abundant.
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MICHAEL, U (2026). Production And Evaluation Of Crackers From Blends Of Wheat (Triticum Aestivum), Ugba (Pentaclethra Macrophylla), And Cassava (Manihot Esculenta Crantz):- Diala, Doreen C . Mouau.afribary.org: Retrieved Apr 23, 2026, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-crackers-from-blends-of-wheat-triticum-aestivum-ugba-pentaclethra-macrophylla-and-cassava-manihot-esculenta-crantz-diala-doreen-c-7-2
UNIVERSITY, MICHAEL. "Production And Evaluation Of Crackers From Blends Of Wheat (Triticum Aestivum), Ugba (Pentaclethra Macrophylla), And Cassava (Manihot Esculenta Crantz):- Diala, Doreen C " Mouau.afribary.org. Mouau.afribary.org, 23 Apr. 2026, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-crackers-from-blends-of-wheat-triticum-aestivum-ugba-pentaclethra-macrophylla-and-cassava-manihot-esculenta-crantz-diala-doreen-c-7-2. Accessed 23 Apr. 2026.
UNIVERSITY, MICHAEL. "Production And Evaluation Of Crackers From Blends Of Wheat (Triticum Aestivum), Ugba (Pentaclethra Macrophylla), And Cassava (Manihot Esculenta Crantz):- Diala, Doreen C ". Mouau.afribary.org, Mouau.afribary.org, 23 Apr. 2026. Web. 23 Apr. 2026. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-crackers-from-blends-of-wheat-triticum-aestivum-ugba-pentaclethra-macrophylla-and-cassava-manihot-esculenta-crantz-diala-doreen-c-7-2 >.
UNIVERSITY, MICHAEL. "Production And Evaluation Of Crackers From Blends Of Wheat (Triticum Aestivum), Ugba (Pentaclethra Macrophylla), And Cassava (Manihot Esculenta Crantz):- Diala, Doreen C " Mouau.afribary.org (2026). Accessed 23 Apr. 2026. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-crackers-from-blends-of-wheat-triticum-aestivum-ugba-pentaclethra-macrophylla-and-cassava-manihot-esculenta-crantz-diala-doreen-c-7-2