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| Pages | 101 |
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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 101 |
| Chapters | 5 |
| Methodology | Statistical Analysis |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0120 |
Abstract
ABSTRACTCookies were produced from wheat, sorghum, and defatted coconut flour blends to determine their potentials in cookie manufacture. Eight Cookies formulations were produced and they were evaluated for their proximate, physical, mineral, colour and sensory properties. The result showed that the moisture content ranges from 7.10 to 10.89%, ash content ranges from 0.88 to 1.15%, protein content ranges from 9.18 to 12.25%, crude fat ranges from 9.59 to 11.00%, crude fibre ranges from 2.77 to 3.74%, carbohydrate ranges from 64.20 to 66.71%. Significant differences (P
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Full material
₦ 5,000 $(29)
| Pages | 101 |
| Delivery | Instant, after payment |