ABSTRACT
This
study was carried out to investigate the proximate composition and
acceptability of cookies produced with wheat, plantain and corn composite
flour, to produce acceptable composite flour of corn and wheat,to produce
cookies from these composite flour,to determine thd proximate composition of
cookies produced from these composite flour and lastly to evaluate the
acceptability of cookies produced from these composite flours. Ten samples of
cookies were produced from composite flours prepared from green matured
plantain (Musa spp), white corn (Zea mays) and wheat (Triticum aestivum) at
diffent proportion such as SB5 (70:20:10), SB6(50:30:20), SB7(33.3:33.3:33.3),
SB8(30:20:50) and SB9(20:50:30).Wheat and plantain flour sample SB3(80:20);
Wheat and corn flour SB4 (80:20) and SBO(100% Wheat)i.e control sample were
evaluated for proximate composition and sensory attributes ranging from 5.79% -
6.48% moisture content 1.34% - 1.64% ash, 1.24% - 1.39% crude fibre,
12.18%-14.96% fat, 7.69%-9.44% Crude protein, and 66.32%- 7 1.61% Carbohydrate.
The result obtained from sensory evaluation of the cookies samples showed that
sample SB9(20% wheat, SO% plantain and 30% corn composite flour) competed
favourably well with the control sample SBO(100% wheat flour) While sample
SB3(80% wheat and 20% plantain) composite flour was the least preferred by
panelists. Nine point Hedonic Scale and two way Analysis of Variance(ANOVA),the
significant difference (p
ORIAKU, C (2021). Proximate Compostion And Sensory Evaluation Of Cookies Produced With Wheat,Plantain And Corn Composite Flour. Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/proximate-compostion-and-sensory-evaluation-of-cookies-produced-with-wheatplantain-and-corn-composite-flour-7-2
C, ORIAKU. "Proximate Compostion And Sensory Evaluation Of Cookies Produced With Wheat,Plantain And Corn Composite Flour" Mouau.afribary.org. Mouau.afribary.org, 08 Nov. 2021, https://repository.mouau.edu.ng/work/view/proximate-compostion-and-sensory-evaluation-of-cookies-produced-with-wheatplantain-and-corn-composite-flour-7-2. Accessed 23 Nov. 2024.
C, ORIAKU. "Proximate Compostion And Sensory Evaluation Of Cookies Produced With Wheat,Plantain And Corn Composite Flour". Mouau.afribary.org, Mouau.afribary.org, 08 Nov. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/proximate-compostion-and-sensory-evaluation-of-cookies-produced-with-wheatplantain-and-corn-composite-flour-7-2 >.
C, ORIAKU. "Proximate Compostion And Sensory Evaluation Of Cookies Produced With Wheat,Plantain And Corn Composite Flour" Mouau.afribary.org (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/proximate-compostion-and-sensory-evaluation-of-cookies-produced-with-wheatplantain-and-corn-composite-flour-7-2