| Autor: |
Amanyunose, Aderonke A., Abiose, Sumbo H., Adeniran, Hezekiah Adekanmi, Ikujenlola, A. Victor |
| Předmět: |
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| Zdroj: |
Annals: Food Science & Technology; 2022, Vol. 23 Issue 1, p1-9, 9p |
| Abstrakt: |
Biscuits were produced from blends of wheat-cocoyam-groundnut flour formulated in the ratio wheat flour: cocoyam flour: groundnut flour: (100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20, 50:25:25, 40:30:30 and 30:35:35). The study evaluated the proximate composition, mineral content and amino acid profiles of the fortified biscuit.The protein content of the biscuit samples ranged from 13.54 to 30.50%. Among the samples, the highest protein content was recorded for sample H (30% wheat flour, 35% cocoyam flour and 35% groundnut flour) and the lowest protein content (13.54%) was recorded for 100% wheat biscuits.The calcium content of the biscuits ranged between 43.16 and 58.35 mg/100 g. The total amino acid content of all the fortified biscuit samples were higher than that of the 100% wheat biscuit samples. It was thus concluded that the biscuits produced from composites mix of wheat, cocoyam and groundnut had higher nutritive values. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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