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    Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L.) and cinnamon (Cinnamomum Venum)

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    S19ArtAdegunwaProductionInthomDev.pdf (1.372Mb)
    Date
    2019-08-16
    Author
    Adegunwa, M.O.
    Bamidele, B.O.
    Alamu, E.O.
    Adebanjo, L.A.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    The study evaluates the quality characteristics of cookies produced from unripe plantain, groundnut and cinnamon composite flour (PGC). PGC were mixed in varying ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 75:25:5. 100% of wheat flour was used as control. All sample mixes were analyzed for proximate, functional, pasting and sensory qualities. The moisture, ash, fat, crude fiber, protein and carbohydrate contents of the cookies ranged from 4.91 to 5.72%, 2.21 to 3.34%, 17.61 to 20.24%, 46.60 to 57. 63%, respectively. The range of sensory scores for acceptance was significantly (P < .05) different. Cookies produced from plantain- groundnut- cinnamon (PGC) (70:25:5) was the most acceptable. However, cookies produced from composite flour were all accepted by the panelists. Addition of groundnut and cinnamon improved the nutritional contents of the cookies and this product could be consumed not only by children and youths but even by people with special dietary needs.
    https://dx.doi.org/10.1080/15428052.2019.1655824
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/6347
    Non-IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1080/15428052.2019.1655824
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Nutrition
    Agrovoc Terms
    Plantains; Groundnuts; Cinnamon; Flours
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    Journal of Culinary Science & Technology
    Collections
    • Journal and Journal Articles4836
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