ABSTRACT
Cookie bars were produced from mixtures of cassava and groundnut flours with cornstarch as binder. Box-Behnken response surface design for k=3 was used to study the effects of experimental variables for cassava flour (25- 75%), groundnut flour (25-75%) and corn starch (5-15%). Effects of the experimental variables on physical properties of the cookie bars were assessed. Experimental variables had significant effect on the thickness and spread factor of the cookie bars.
Keywords: Physical properties, cassava, groundnut, corn, cookies, Response surface
A.N, A & M.O, I (2021). Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis. Afribary. Retrieved from https://afribary.com/works/physical-properties-of-cookies-produced-from-cassava-groundnut-corn-starch-blend-a-response-surface-analysis
A.N, Agiriga and Iwe M.O "Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis" Afribary. Afribary, 23 Feb. 2021, https://afribary.com/works/physical-properties-of-cookies-produced-from-cassava-groundnut-corn-starch-blend-a-response-surface-analysis. Accessed 28 Apr. 2024.
A.N, Agiriga, Iwe M.O . "Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis". Afribary, Afribary, 23 Feb. 2021. Web. 28 Apr. 2024. < https://afribary.com/works/physical-properties-of-cookies-produced-from-cassava-groundnut-corn-starch-blend-a-response-surface-analysis >.
A.N, Agiriga and M.O, Iwe . "Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis" Afribary (2021). Accessed April 28, 2024. https://afribary.com/works/physical-properties-of-cookies-produced-from-cassava-groundnut-corn-starch-blend-a-response-surface-analysis