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Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L.) and cinnamon (Cinnamomum Venum)

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Title Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L.) and cinnamon (Cinnamomum Venum)
 
Creator Adegunwa, M.O.
Bamidele, B.O.
Alamu, Emmanuel Oladeji
Adebanjo, L.A.
 
Subject plantains
groundnuts
cinnamon
flours
 
Description The study evaluates the quality characteristics of cookies produced from unripe plantain, groundnut and cinnamon composite flour (PGC). PGC were mixed in varying ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 75:25:5. 100% of wheat flour was used as control. All sample mixes were analyzed for proximate, functional, pasting and sensory qualities. The moisture, ash, fat, crude fiber, protein and carbohydrate contents of the cookies ranged from 4.91 to 5.72%, 2.21 to 3.34%, 17.61 to 20.24%, 46.60 to 57. 63%, respectively. The range of sensory scores for acceptance was significantly (P < .05) different. Cookies produced from plantain- groundnut- cinnamon (PGC) (70:25:5) was the most acceptable. However, cookies produced from composite flour were all accepted by the panelists. Addition of groundnut and cinnamon improved the nutritional contents of the cookies and this product could be consumed not only by children and youths but even by people with special dietary needs.
 
Date 2020-09-02
2019-09-16T09:28:44Z
2019-09-16T09:28:44Z
 
Type Journal Article
 
Identifier Adegunwa, M.O., Bamidele, B.O., Alamu, E.O. & Adebanjo, L.A. (2019). Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L.) and cinnamon (Cinnamomum Venum). Journal of Culinary Science & Technology, 1-15.
1542-8052
https://hdl.handle.net/10568/103647
https://doi.org/10.1080/15428052.2019.1655824
NUTRITION & HUMAN HEALTH
 
Language en
 
Rights Copyrighted; all rights reserved
Limited Access
 
Format 1-15
 
Publisher Informa UK Limited
 
Source Journal of Culinary Science and Technology