CHEMICAL COMPOSITION, PHYSICAL AND SENSORY ROPERTIESOF BISCUITS SUPPLEMENTED WITH CASHEW POMACE FLOUR
| dc.contributor.author | Akubor, P. I | |
| dc.date.accessioned | 2023-12-14T08:09:35Z | |
| dc.date.available | 2023-12-14T08:09:35Z | |
| dc.date.issued | 2016-04-09 | |
| dc.description.abstract | The cashew pomace flour was used to substitute 5, 10,15,20,30 and 50% wheat flour in biscuits which were evaluated for the chemical, physical and sensory properties. The 100% cashew pomace flour biscuits occupied more volume but had less density and spread ratio than the 100% wheat flour biscuit. The wheat/cashew pomace flour biscuits were not significantly different (P>0.05) in weight, length, width, height, density and spread ratio. Biscuits containing up to 10% cashew pomace flour were not significantly different (P>0.05) from the 100% wheat flour biscuit in all the sensory attributes assessed. The biscuit containing 10 % cashew pomace had lower moisture (10%) and crude protein (4.5 %) but higher ash (1.7%), crude fat (17%), crude fibre (3.1%) and carbohydrate contents than the 100% wheat flour biscuit. The 100% wheat flour biscuit contained 7, 12 and 62.67% moisture, crude protein and carbohydrate, respectively. | en_US |
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| dc.identifier.uri | https://keffi.nsuk.edu.ng/handle/20.500.14448/6198 | |
| dc.language.iso | en | en_US |
| dc.publisher | Department Of Science And Laboratory Technology, Nasarawa State University Keffi. | en_US |
| dc.subject | Cashew, pomace, bread, composition, physical evaluation, sensory quality. | en_US |
| dc.title | CHEMICAL COMPOSITION, PHYSICAL AND SENSORY ROPERTIESOF BISCUITS SUPPLEMENTED WITH CASHEW POMACE FLOUR | en_US |
| dc.type | Article | en_US |