Evaluation Of Nutritional And Microbiological Quality Of Biscuit Fortified With Malted Millet Flour

Abstract

This study was carried out to determine the effect of addition of different

levels (5, 10, 15, and 20%) of malted millet flour on nutritional quality,

microbiological safety and sensory characteristic for biscuits. Proximate

analysis (moisture, protein, fat, fiber and ash) to wheat flour, millet, malted

millet flour and biscuits were performed. Microbiology safety and sensory

characteristic also physical properties and energy for biscuits were also done.

There was significant (p

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APA

Albushra, H (2021). Evaluation Of Nutritional And Microbiological Quality Of Biscuit Fortified With Malted Millet Flour. Afribary. Retrieved from https://afribary.com/works/evaluation-of-nutritional-and-microbiological-quality-of-biscuit-fortified-with-malted-millet-flour

MLA 8th

Albushra, Hala "Evaluation Of Nutritional And Microbiological Quality Of Biscuit Fortified With Malted Millet Flour" Afribary. Afribary, 19 May. 2021, https://afribary.com/works/evaluation-of-nutritional-and-microbiological-quality-of-biscuit-fortified-with-malted-millet-flour. Accessed 20 Apr. 2024.

MLA7

Albushra, Hala . "Evaluation Of Nutritional And Microbiological Quality Of Biscuit Fortified With Malted Millet Flour". Afribary, Afribary, 19 May. 2021. Web. 20 Apr. 2024. < https://afribary.com/works/evaluation-of-nutritional-and-microbiological-quality-of-biscuit-fortified-with-malted-millet-flour >.

Chicago

Albushra, Hala . "Evaluation Of Nutritional And Microbiological Quality Of Biscuit Fortified With Malted Millet Flour" Afribary (2021). Accessed April 20, 2024. https://afribary.com/works/evaluation-of-nutritional-and-microbiological-quality-of-biscuit-fortified-with-malted-millet-flour