Production And Evaluation Of Cake From Composite Flour Of Ripe And Unripe Plantain (Musa Paradisiaca) And Wheat (Triticum Aestivum)
Subscribe to read and download this work.
ABSTRACT
This study was conducted to produce and evaluate the quality of cake made from flour blends of wheat unripe plantain and ripped plantain. Unripe and ripped plantain were processed into flour and used to substitute with wheat flour at different Portions. The result from the sensory evaluation of the cakes showed that sample 408 (70% wheat flour : 20% unriped plantain : 10% riped plantain) competed favourably well with the control sample 400 (100% wheat flour) whiIe sample 404 (70% wheat flour:20% unriped plantain :10% riped plantain was the least accepted cake by the panelists. It was significantly different (p
Reviews
No reviews yet.
APA
KIZITO, E. (2021). Production And Evaluation Of Cake From Composite Flour Of Ripe And Unripe Plantain (Musa Paradisiaca) And Wheat (Triticum Aestivum). Michael Okpara University of Agriculture. Retrieved June 7, 2026, from http://repository.mouau.edu.ng/works/production-and-evaluation-of-cake-from-composite-flour-of-ripe-and-unripe-plantain-musa-paradisiaca-and-wheat-triticum-aestivum-7-2
MLA
KIZITO, EZEWUIRO. "Production And Evaluation Of Cake From Composite Flour Of Ripe And Unripe Plantain (Musa Paradisiaca) And Wheat (Triticum Aestivum)." Michael Okpara University of Agriculture, 11 Aug. 2021, http://repository.mouau.edu.ng/works/production-and-evaluation-of-cake-from-composite-flour-of-ripe-and-unripe-plantain-musa-paradisiaca-and-wheat-triticum-aestivum-7-2. Accessed June 7, 2026.
Chicago
KIZITO, EZEWUIRO. "Production And Evaluation Of Cake From Composite Flour Of Ripe And Unripe Plantain (Musa Paradisiaca) And Wheat (Triticum Aestivum)." Michael Okpara University of Agriculture (2021). Accessed June 7, 2026. http://repository.mouau.edu.ng/works/production-and-evaluation-of-cake-from-composite-flour-of-ripe-and-unripe-plantain-musa-paradisiaca-and-wheat-triticum-aestivum-7-2