DEVELOPMENT AND EVALUATION OF PHYSICOCHEMICAL AND SENSORY QUALITY OF NONWHEAT CORN BUTTER CAKES

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DEVELOPMENT AND EVALUATION OF PHYSICOCHEMICAL AND SENSORY QUALITY OF NONWHEAT CORN BUTTER.pdf (1.47 MB)

Date

2011-10-13

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Department of Agricultural Economics and Extension,Nasarawa State University, Keffi

Abstract

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 <c c wheat cake while fiber ranged from 10.2% in wheat cake P°P°™butter cakes than in the wheat cake ^l% increased and were higher in ,n Popcorn cakes, respective. The ™n8edJ™m 5.3 and 1.8 mg in wheat cake to 8.2 and — study discovered ^atpopcomflourcanbesubsHhiMC^!. T~ with wheat. ™ P Ur can be substitute wheat flour in butter cakes to avoid celeriac disease assoc

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Keywords

Development, quality, com butter cakes

Citation

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https://keffi.nsuk.edu.ng/handle/20.500.14448/2910

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