Optimization of taste and texture of biscuit produced from blend of plantain, sweet potato and malted sorghum flour

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Ishiwu C. N.*
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
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Nkwo V. O.
Department of Home and Rural Economics, Federal College of Agriculture Ishiagu, Ebonyi State, Nigeria.
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Iwouno, J. O.
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
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Obiegbuna J. E.
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
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Uchegbu, N. N.
Department of Food Technology, Institute of Management and Technology, Enugu- Nigeria
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Ishiwu C. N.*
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

Nkwo V. O.
Department of Home and Rural Economics, Federal College of Agriculture Ishiagu, Ebonyi State, Nigeria.

Iwouno, J. O.
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.

Obiegbuna J. E.
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

Uchegbu, N. N.
Department of Food Technology, Institute of Management and Technology, Enugu- Nigeria

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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