Journal of Food Processing & Technology

Olanipekun OT

Publications

• Research Article
  Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour
  Author(s): Ashaye OA, Olanipekun OT and Ojo SOAshaye OA, Olanipekun OT and Ojo SO
  
  Cassava is an important crop in the tropics. The use of cassava flour and pigeon pea flour in the manufacture of biscuit is uncommon. The chemical and nutritional evaluation of biscuit processed from cassava and pigeon pea flour was investigated. Commercial and cassava based biscuit were evaluated for chemical and nutritive properties. Sensory evaluation was done by a ten member panel randomly selected from male and female adults. One hundred percent cassava biscuit was significantly higher than other biscuit samples in Hydro-cyanide (HCN) at P<0.05. The crude protein and ash content of 30% cassava pigeon pea biscuit was significantly higher than other biscuit samples. Commercial biscuit was higher in crude fat (13.54%), crude fibre (0.85%) and moisture content (4.8%). Sensory evaluation showed that commercial biscuit, 30% cassava-pigeon pea biscuit and.. Read More»
  DOI: 10.4172/2157-7110.1000521

  Abstract PDF