ASRIC Journal of Agricultural Sciences 2021 v2-i1
ISSN: 2795-3564
EISSN: 2795-3564
ASRIC Journal of Agricultural Sciences 2021 v2-i1
Economically, the development of biscuits from composite flours is advantageous. The utilization of cocoa powder, banana flour and wheat flour in the production of composite biscuit aims at developing a functional food that is relatively cheap and available. This study focuses on the evaluation of biscuit produced from composite blends of cocoa powder, banana flour and whole wheat flour in the ratios 5:5:90, 10:10:80,15:15:70, 20:20:60, 25:25:50 and 0:0:100 (as the control) respectively. The biscuits samples were evaluated for their proximate composition, antioxidants and sensory properties using standard procedures.
Published: 2021-12-04
Articles
Influence of Fermentation Period on the Quality of Wild Yam (Discorea Villosa) Flour
Akeem Olayemi Raji, Tawakalitu Eniola Aruna, Oluwadamilola Adeola Afolayan, Saheed Mayowa Sanusi and Maimuna Sani
Greater utilization of wild yam is limited due to the presence of some anti-nutritional factors. Submerged fermentation is a simple traditional method of detoxifying food substances. Yam slices were blanched and fermented at ambient condition with intermittent changing of water at three days interval for 15 days (0, 3, 6, 9, 12, and 15 days). Six samples obtained were dried at 60°C for 8 hours. Th
Domestication of Chrysichthys Nigrodigitatus of the Cross River, as an Adaptation to Climate Change and a Boost for Aquaculture Expansion in Nigeria
Daniel Ama-Abasi, Sandra Uwalaka, Denis Oboh & Edak Uyoh
Chrysichthys nigrodigitatus, commonly known as silver catfish, is a prized food fish in Nigeria. It occurs in several African rivers. In the Cross River system, it occurs all year round with peak in the rainy season, from April to October. Several studies have reported on some threatening factors to the species’ survival, including overfishing, low genetic diversity and climate change. The propose
Production of Local Drying Oil from Agricultural Based Biomass for Industrial Usage
Okure Unyime, Nnadikwe Johnson, Ogulu Enoch O
This study is aimed at extracting and characterizing local available oils from edible and non-edible seeds, with the view of evaluating their chemical and physical characteristics. With the increasing demand for drying oil by industries added with high import duties from the regulatory agencies, this study is poised in giving detailed descriptions on the significance of these raw-materials that ar
The Effect of Cocoa Powder and Banana Flour on the Chemical and Sensory Properties of Whole Wheat Based Biscuits
Raji Monsurat Oyewale, Ajewole Abiodun Oluwasol, Aroyeun Samsudeen and Raji Akeem Olayemi
Economically, the development of biscuits from composite flours is advantageous. The utilization of cocoa powder, banana flour and wheat flour in the production of composite biscuit aims at developing a functional food that is relatively cheap and available. This study focuses on the evaluation of biscuit produced from composite blends of cocoa powder, banana flour and whole wheat flour in the rat
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