Browsing by Author "Ikonoh, J. F."

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    DEVELOPMENT AND EVALUATION OF PHYSICOCHEMICAL AND SENSORY QUALITY OF NONWHEAT CORN BUTTER CAKES
    (Department of Agricultural Economics and Extension,Nasarawa State University, Keffi, 2011-10-13) Ugwuona, F. U.; Ikonoh, J. F.
    This study evaluated the nutrient composition, physical and sensory properties of butter cakes prepared with popcorn flour. popcorn (3.4kg) was sun-dried for 48h,oven dried (5oc)for 48h, milled ans sieved through mesh of flour. cake sample with wheat flour (29.3%) as a control or popcorn flour (26.2%, 28.6%, 29.3%) baked, the popcorn flour and cake sample were analyzed for nutrient composition while the cake were for protein 11 A% w 29-3% popcorn cake. Most minerals