Matches in SemOpenAlex for { <https://semopenalex.org/work/W2777160544> ?p ?o ?g. }
Showing items 1 to 82 of
82
with 100 items per page.
- W2777160544 endingPage "269" @default.
- W2777160544 startingPage "265" @default.
- W2777160544 abstract "Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155–180 °C for 15–20 min, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14–24.90%), (8.28–13.05%), (1.07–2.76%), (25.38–28.12%), (0.84–2.34%), and (46.35–33.68%). The swelling, water and oil absorption capacities of the flour: (1.10–1.27 ml/g), (1.40–1.754 ml/g), (0.82–1.99 ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers." @default.
- W2777160544 created "2018-01-05" @default.
- W2777160544 creator A5016313257 @default.
- W2777160544 creator A5033820225 @default.
- W2777160544 creator A5043353093 @default.
- W2777160544 creator A5057992082 @default.
- W2777160544 date "2018-04-01" @default.
- W2777160544 modified "2023-10-10" @default.
- W2777160544 title "Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste" @default.
- W2777160544 cites W1965055784 @default.
- W2777160544 cites W1969838373 @default.
- W2777160544 cites W1971118675 @default.
- W2777160544 cites W1976589288 @default.
- W2777160544 cites W1980038488 @default.
- W2777160544 cites W1984535989 @default.
- W2777160544 cites W1994050439 @default.
- W2777160544 cites W1995948941 @default.
- W2777160544 cites W1998772408 @default.
- W2777160544 cites W2006096634 @default.
- W2777160544 cites W2046455248 @default.
- W2777160544 cites W2062267699 @default.
- W2777160544 cites W2063217531 @default.
- W2777160544 cites W2092585076 @default.
- W2777160544 cites W2102027057 @default.
- W2777160544 cites W2113599924 @default.
- W2777160544 cites W2116662920 @default.
- W2777160544 cites W2131942407 @default.
- W2777160544 cites W592146897 @default.
- W2777160544 doi "https://doi.org/10.1016/j.lwt.2017.12.039" @default.
- W2777160544 hasPublicationYear "2018" @default.
- W2777160544 type Work @default.
- W2777160544 sameAs 2777160544 @default.
- W2777160544 citedByCount "16" @default.
- W2777160544 countsByYear W27771605442018 @default.
- W2777160544 countsByYear W27771605442019 @default.
- W2777160544 countsByYear W27771605442020 @default.
- W2777160544 countsByYear W27771605442021 @default.
- W2777160544 countsByYear W27771605442022 @default.
- W2777160544 countsByYear W27771605442023 @default.
- W2777160544 crossrefType "journal-article" @default.
- W2777160544 hasAuthorship W2777160544A5016313257 @default.
- W2777160544 hasAuthorship W2777160544A5033820225 @default.
- W2777160544 hasAuthorship W2777160544A5043353093 @default.
- W2777160544 hasAuthorship W2777160544A5057992082 @default.
- W2777160544 hasConcept C168314062 @default.
- W2777160544 hasConcept C178790620 @default.
- W2777160544 hasConcept C185592680 @default.
- W2777160544 hasConcept C206139338 @default.
- W2777160544 hasConcept C2780539549 @default.
- W2777160544 hasConcept C3019985465 @default.
- W2777160544 hasConcept C31903555 @default.
- W2777160544 hasConcept C59822182 @default.
- W2777160544 hasConcept C86803240 @default.
- W2777160544 hasConceptScore W2777160544C168314062 @default.
- W2777160544 hasConceptScore W2777160544C178790620 @default.
- W2777160544 hasConceptScore W2777160544C185592680 @default.
- W2777160544 hasConceptScore W2777160544C206139338 @default.
- W2777160544 hasConceptScore W2777160544C2780539549 @default.
- W2777160544 hasConceptScore W2777160544C3019985465 @default.
- W2777160544 hasConceptScore W2777160544C31903555 @default.
- W2777160544 hasConceptScore W2777160544C59822182 @default.
- W2777160544 hasConceptScore W2777160544C86803240 @default.
- W2777160544 hasLocation W27771605441 @default.
- W2777160544 hasOpenAccess W2777160544 @default.
- W2777160544 hasPrimaryLocation W27771605441 @default.
- W2777160544 hasRelatedWork W2142806625 @default.
- W2777160544 hasRelatedWork W2562094828 @default.
- W2777160544 hasRelatedWork W2619017533 @default.
- W2777160544 hasRelatedWork W3041035197 @default.
- W2777160544 hasRelatedWork W3083663463 @default.
- W2777160544 hasRelatedWork W3089829895 @default.
- W2777160544 hasRelatedWork W3117626803 @default.
- W2777160544 hasRelatedWork W3135226122 @default.
- W2777160544 hasRelatedWork W857387656 @default.
- W2777160544 hasRelatedWork W2435705749 @default.
- W2777160544 hasVolume "90" @default.
- W2777160544 isParatext "false" @default.
- W2777160544 isRetracted "false" @default.
- W2777160544 magId "2777160544" @default.
- W2777160544 workType "article" @default.