Add to ORKGAfrican journal of food, agriculture, nutrition and development, 2011; 11(7)This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p0.05) differences in sensory attributes of taste, aroma and acceptab...
The proximate composition and sensory evaluation of breadfruit (Artocarpus altilis), benth seed (Ade...
Communication In Physical Sciences 2020, 5(2): 136-144 Authors: K. G. Ta’awu, M. C. Ekanem, *P. G. U...
Sixteen composite flours were prepared using D-optimal constrained mixture design within a range of ...
African journal of food, agriculture, nutrition and development, 2011; 11(7)This study was carried o...
This study was carried out to investigate proximate composition, bread characteristics and sensory e...
This study was carried out to investigate proximate composition, bread characteristics and sensory e...
Abstract— This study was carried out to evaluate the bread characteristics and sensory attributes of...
Abstract This study determines the most suitable cassava variety and an acceptable maximum substitut...
This present study evaluated proximate composition, physical and sensory properties of soybean suppl...
The possibility of making bread of good nutritional, microbiological and sensory qualities from blen...
The use of soy flour (SF) and plantain flour (PF) substitution in wheat flour (WF), from 0 to 15% ea...
The study was conducted to develop composite bread with maize flour and also to evaluate the nutriti...
The performance of 10, 20 and 30% cassava composite bread was carried out by evaluating the colour, ...
The possibility of making bread of good nutritional, microbiological and sensory qualities from blen...
A consumer test of composite cassava:maize:wheat (40:10:50) breads prepared with improvers, 0.3% emu...
The proximate composition and sensory evaluation of breadfruit (Artocarpus altilis), benth seed (Ade...
Communication In Physical Sciences 2020, 5(2): 136-144 Authors: K. G. Ta’awu, M. C. Ekanem, *P. G. U...
Sixteen composite flours were prepared using D-optimal constrained mixture design within a range of ...
African journal of food, agriculture, nutrition and development, 2011; 11(7)This study was carried o...
This study was carried out to investigate proximate composition, bread characteristics and sensory e...
This study was carried out to investigate proximate composition, bread characteristics and sensory e...
Abstract— This study was carried out to evaluate the bread characteristics and sensory attributes of...
Abstract This study determines the most suitable cassava variety and an acceptable maximum substitut...
This present study evaluated proximate composition, physical and sensory properties of soybean suppl...
The possibility of making bread of good nutritional, microbiological and sensory qualities from blen...
The use of soy flour (SF) and plantain flour (PF) substitution in wheat flour (WF), from 0 to 15% ea...
The study was conducted to develop composite bread with maize flour and also to evaluate the nutriti...
The performance of 10, 20 and 30% cassava composite bread was carried out by evaluating the colour, ...
The possibility of making bread of good nutritional, microbiological and sensory qualities from blen...
A consumer test of composite cassava:maize:wheat (40:10:50) breads prepared with improvers, 0.3% emu...
The proximate composition and sensory evaluation of breadfruit (Artocarpus altilis), benth seed (Ade...
Communication In Physical Sciences 2020, 5(2): 136-144 Authors: K. G. Ta’awu, M. C. Ekanem, *P. G. U...
Sixteen composite flours were prepared using D-optimal constrained mixture design within a range of ...