Nutritional Composition and Sensory Evaluation of Biscuits Fortified with Sorghum (Sorghum bicolor) and Cricket Powder (Acheta domesticus) for Improved Food Security

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Abstract/Overview

This study aimed at generating knowledge on the nutritional composition and sensory evaluation of biscuits fortified with sorghum flour and cricket powder. Four biscuits samples were formulated by substituting wheat flour with sorghum flour and cricket powder at 0, 20, 40, and 60%. The results showed that, the fortification improved some nutrient contents of biscuits significantly (p

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