African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

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

Ishiwu C. N.*
  • Ishiwu C. N.*
  • Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
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Nkwo V. O.
  • Nkwo V. O.
  • Department of Home and Rural Economics, Federal College of Agriculture Ishiagu, Ebonyi State, Nigeria.
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Iwouno, J. O.
  • Iwouno, J. O.
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
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Obiegbuna J. E.
  • Obiegbuna J. E.
  • Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
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Uchegbu, N. N.
  • Uchegbu, N. N.
  • Department of Food Technology, Institute of Management and Technology, Enugu- Nigeria
  • Google Scholar


  •  Received: 12 November 2013
  •  Accepted: 28 April 2014
  •  Published: 28 May 2014

References

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Ihekoronye AI, Ngoddy PO (1985). Integrated Food Science and Technology for the Tropics. Macmillan Publishers London. pp. 265-292.
 
Ishiwu CN (2005). Qualities of cookies produced by partial replacement of wheat with plantain (Musa paradisca) Flour. Niger. J. Nutr. Sci. 26 (2):23-25.
 
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Ngalani JA, Crouzet J (1995). Utilization de la farine de plantain dans la fabrication des pain, biscuits et farines intantanees, cahiers agricultures 4:61-64.
 
Okorie SU, Onyeneke EN (2012) Production and quality evaluation of baked cake from blend of sweet potatoes and wheat flour. Acad. Res. Int. 3 (2):171-177.
 
Okpala LC, Okoli EC (2012). Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology. J. Food Sci. Technol. DOI:10.1007/s13197-012-0749-1
Crossref
 

Singh Riar CS, Saxena DC (2008). Effect of incorporating sweet potato flour to wheat flour on the quality characteristics of cookies. Afr. J. Food Sci. 2:65-72. 

Academic Journals

 
Wu Y, Well JS (1980). Lysine content of protein increased by germination of normal and high lysine sorghum. Nutritional Abstract and Review. B. Series 53, (II):24-32.