Quality Assessment of Doughnut Prepared from Wheat Flour Enriched with Bambara Nut Flour
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DOI: 10.1080/15428052.2016.1269708
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摘要: ABSTRACTThe proximate composition, pasting, and functional properties of flour blends from wheat bambara nut at 10%, 20%, 30% were carried out. The codes used were: DEL (90% 10% flour), PIE (80% 20% ROW (70% ALE (100% as control). Doughnuts prepared using these their sensory assessed. Results obtained revealed that the protein content increased with increase in addition 10.88–11.78%. Significant differences (p < 0.05) observed fat, ash, crude fiber (1.88–2.23%, 1.22–1.88%, 3.96–4.02%) respectively. (DEL) most acceptable amongst samples because there was no significant difference between this sample control parameters
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