TY  - JOUR
T1  - Physicochemical and Sensory Properties of Cassava Flour Biscuits Suplemented with Cashew Apple Powder
AU - Ogunjobi, M.A.K. AU - Ogunwolu, S.O. 
JO  - Journal of Food Technology
VL  - 8
IS  - 1
SP  - 24
EP  - 29
PY  - 2010
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2010.24.29
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2010.24.29
KW  - Physicochemical
KW  -supplementation
KW  -sensory
KW  -cassava flour
KW  -CAP
AB  - Cassava roots were processed into flour using standard method. Cashew apples were sliced, dried (at 65°C) and ground to produce Cashew Apple Powder (CAP) and used at different levels of cassava flour substitution for biscuits formulations. The effects of cashew apple powder supplementation on physicochemical and sensory characteristics of the biscuits were evaluated. The protein, fibre, ash and vitamin C content were significantly affected. Weights, heights, diameter and spread ratio were similar to whole cassava flour biscuits. Sensory evaluation of the biscuits showed that supplementation of cassava flour biscuits with CAP up to 20% did not significantly affect the colour, texture, crispness and taste (p<0.05) when compared with the control sample. However, biscuit with 25% CAP was significantly different from the other samples in all parameters evaluated. The supplementation seems to be suited for cassava flour substitution and it is possible to obtain biscuits of better quality within the standards for biscuits.
ER  -