The Functional and Sensory Properties of Blends of Ighu and Groundnut, Ighu and Cashewnut
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ABSTRACT.
Functional and sensory properties of blends of ighu and groundnut;
ighu and cashew nut flours were investigated, mixtures of 25-100%
groundnut and cashew nut flours were formulated and their proximate,
functional and sensory properties were analysed using standard methods.
Addition of groundnut and cashew nut floirs into Ighu flour significantly
(P<O.05) increased the proximate composition of the mixtures except for
carbohydrate which decreased. Water absorption capacity and foam stability
increased with increase in addition of groundnut and cashew nut flours.
There were significant differences (P<O.05) in the general acceptability of
the mixture. Mixture containing 25-50% levels of cashewnut and groundnut
flours were appreciated most by panelists.
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APA
Christiana, O. (2021). The Functional and Sensory Properties of Blends of Ighu and Groundnut, Ighu and Cashewnut. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/the-functional-and-sensory-properties-of-blends-of-ighu-and-groundnut-ighu-and-cashewnut-7-2
MLA
Christiana, Opara. "The Functional and Sensory Properties of Blends of Ighu and Groundnut, Ighu and Cashewnut." Michael Okpara University of Agriculture, 4 Jun. 2021, http://repository.mouau.edu.ng/works/the-functional-and-sensory-properties-of-blends-of-ighu-and-groundnut-ighu-and-cashewnut-7-2. Accessed June 8, 2026.
Chicago
Christiana, Opara. "The Functional and Sensory Properties of Blends of Ighu and Groundnut, Ighu and Cashewnut." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/the-functional-and-sensory-properties-of-blends-of-ighu-and-groundnut-ighu-and-cashewnut-7-2