PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS.
Subscribe to read and download this work.
ABSTRACT
Cookies 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
Reviews
No reviews yet.
APA
Alebiosu, M. (2026). PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS.. Afribary. Retrieved June 14, 2026, from http://library.afribary.com/works/physiochemical-and-sensory-properties-of-cookies-produced-from-wheat-sorghum-and-defatted-coconut-flour-blends
MLA
Alebiosu, Mustapha. "PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS.." Afribary, 6 Jun. 2026, http://library.afribary.com/works/physiochemical-and-sensory-properties-of-cookies-produced-from-wheat-sorghum-and-defatted-coconut-flour-blends. Accessed June 14, 2026.
Chicago
Alebiosu, Mustapha. "PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS.." Afribary (2026). Accessed June 14, 2026. http://library.afribary.com/works/physiochemical-and-sensory-properties-of-cookies-produced-from-wheat-sorghum-and-defatted-coconut-flour-blends