QUALITY EVALUATION OF COOKIES PRODUCED FROM WHEAT , QUALITY PROTEIN MAIZE AND SOURSOP FLOURS
Abstract
This research work aimed at determining the effect supplementation of wheat flour with soursop and maize flour in the production cookies on the proximate composition, vitamin composition and sensory evaluation of the cookies samples. Five samples were formulated and the samples were evaluated using standard method. Analysis of variance was determined using SPSS version 21.0 and the difference between the mean values were evaluated at p
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