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
Alebiosu, M. (2019). PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS.. Afribary. Retrieved from https://afribary.com/works/physiochemical-and-sensory-properties-of-cookies-produced-from-wheat-sorghum-and-defatted-coconut-flour-blends
Alebiosu, Mustapha "PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS." Afribary. Afribary, 10 Jul. 2019, https://afribary.com/works/physiochemical-and-sensory-properties-of-cookies-produced-from-wheat-sorghum-and-defatted-coconut-flour-blends. Accessed 02 May. 2024.
Alebiosu, Mustapha . "PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS.". Afribary, Afribary, 10 Jul. 2019. Web. 02 May. 2024. < https://afribary.com/works/physiochemical-and-sensory-properties-of-cookies-produced-from-wheat-sorghum-and-defatted-coconut-flour-blends >.
Alebiosu, Mustapha . "PHYSIOCHEMICAL AND SENSORY PROPERTIES OF COOKIES PRODUCED FROM WHEAT, SORGHUM AND DEFATTED COCONUT FLOUR BLENDS." Afribary (2019). Accessed May 02, 2024. https://afribary.com/works/physiochemical-and-sensory-properties-of-cookies-produced-from-wheat-sorghum-and-defatted-coconut-flour-blends