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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 77 |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0177 |
Abstract
ABSTRACT The proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend. Tigernut chaff was obtained, incorporated into wheat flour in the ratio (90:10, 80:20, 70:30, and 60:40). Cookies was produced from the blends using standard method. The cookie samples were analyzed for the proximate composition and sensory properties. The proximate composition showed the values for Protein, fat, fibre, ash, moisture, and carbohydrate ranged between 8.11 to 9.98, 7.59 to 9.66, 1.25 to 5.97, 4.83 to 8.86, 6.70 to 9.72, and 62.76 to 64.35 respectively. The result of sensory …
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Full material
₦ 5,000 $(29)
| Pages | 77 |
| Delivery | Instant, after payment |