QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE

Protein and vitamin A deficiencies are two public health concerns in Nigeria. This study investigated the quality attributes of biscuits prepared from yellow fleshed cassava flour (YFCF) and quality protein maize flour (QPMF). The proximate, mineral and antinutrient composition, β-carotene content a...

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Autores principales:	Abiodun Aderoju ADEOLA, Dorcas Olawunmi OLAYIOYE, Alexander Adedolapo OLUYOMBO, Babatunde Adebiyi OLUNLADE
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	biscuit nutrient composition quality protein maize sensory attributes yellow fleshed cassava Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/0a2a54f79299447682169d9ded860c70
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spelling	oai:doaj.org-article:0a2a54f79299447682169d9ded860c702021-12-02T19:27:32ZQUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE2559-6381https://doaj.org/article/0a2a54f79299447682169d9ded860c702020-12-01T00:00:00Zhttp://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/752/673https://doaj.org/toc/2559-6381Protein and vitamin A deficiencies are two public health concerns in Nigeria. This study investigated the quality attributes of biscuits prepared from yellow fleshed cassava flour (YFCF) and quality protein maize flour (QPMF). The proximate, mineral and antinutrient composition, β-carotene content and color attributes of the composite flour and biscuits were determined. Data were subjected to analysis of variance and the means separated by Duncan’s Multiple Range Test. The protein and β-carotene contents of the flour blends ranged from 5.69 to 8.54% and 1.45 to 2.76 µg/g, respectively. On the other hand, the biscuits contained 11.38 to 14.6% protein and 1.35 to 1.82 µg/g β-carotene. The protein, ash, crude fiber, spread ratio and mineral composition of biscuits increased as QPMF increased. The hardness of the biscuits decreased with increase in QPMF. Furthermore, the mean sensory scores of the biscuits revealed that they were liked moderately. However, the most acceptable biscuit was the one prepared from 20% YFCF and 80% QPMF.This study has demonstrated the possibility of producing acceptable biscuit from quality protein maize, which could be used in school feeding programmes in Nigeria.Abiodun Aderoju ADEOLADorcas Olawunmi OLAYIOYEAlexander Adedolapo OLUYOMBOBabatunde Adebiyi OLUNLADEStefan cel Mare University of Suceavaarticlebiscuitnutrient compositionquality protein maizesensory attributesyellow fleshed cassavaFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 4, Pp 297-306 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	biscuit nutrient composition quality protein maize sensory attributes yellow fleshed cassava Food processing and manufacture TP368-456
spellingShingle	biscuit nutrient composition quality protein maize sensory attributes yellow fleshed cassava Food processing and manufacture TP368-456 Abiodun Aderoju ADEOLA Dorcas Olawunmi OLAYIOYE Alexander Adedolapo OLUYOMBO Babatunde Adebiyi OLUNLADE QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE
description	Protein and vitamin A deficiencies are two public health concerns in Nigeria. This study investigated the quality attributes of biscuits prepared from yellow fleshed cassava flour (YFCF) and quality protein maize flour (QPMF). The proximate, mineral and antinutrient composition, β-carotene content and color attributes of the composite flour and biscuits were determined. Data were subjected to analysis of variance and the means separated by Duncan’s Multiple Range Test. The protein and β-carotene contents of the flour blends ranged from 5.69 to 8.54% and 1.45 to 2.76 µg/g, respectively. On the other hand, the biscuits contained 11.38 to 14.6% protein and 1.35 to 1.82 µg/g β-carotene. The protein, ash, crude fiber, spread ratio and mineral composition of biscuits increased as QPMF increased. The hardness of the biscuits decreased with increase in QPMF. Furthermore, the mean sensory scores of the biscuits revealed that they were liked moderately. However, the most acceptable biscuit was the one prepared from 20% YFCF and 80% QPMF.This study has demonstrated the possibility of producing acceptable biscuit from quality protein maize, which could be used in school feeding programmes in Nigeria.
format	article
author	Abiodun Aderoju ADEOLA Dorcas Olawunmi OLAYIOYE Alexander Adedolapo OLUYOMBO Babatunde Adebiyi OLUNLADE
author_facet	Abiodun Aderoju ADEOLA Dorcas Olawunmi OLAYIOYE Alexander Adedolapo OLUYOMBO Babatunde Adebiyi OLUNLADE
author_sort	Abiodun Aderoju ADEOLA
title	QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE
title_short	QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE
title_full	QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE
title_fullStr	QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE
title_full_unstemmed	QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE
title_sort	quality characteristics of biscuits prepared from composite flour of yellow fleshed cassava and quality protein maize
publisher	Stefan cel Mare University of Suceava
publishDate	2020
url	https://doaj.org/article/0a2a54f79299447682169d9ded860c70
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QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE

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