WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

( An ISO 9001:2015 Certified International Journal )

An International Peer Review Journal for Medical Science and Pharma Professionals

An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)

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  • Google Scholar
  • Index Copernicus
  • SOCOLAR, China
  • Research Bible, Fuchu, Tokyo. JAPAN
  • Cosmos Impact Factor
  • Scientific Indexing Services (SIS)
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Abstract

EVALUATION OF THE PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF CAKES AND BISCUITS FORTIFIED WITH AFRICAN YAM BEAN, AND MORINGA OLIFERA FLOUR

Obi Chikosolu*

ABSTRACT

This research work Evaluated the proximate composition and Sensory properties of Cakes and Biscuits fortified with African yam bean, and moringaoleifera flour. The study tends to address the protein calorie malnutrition by producing cakes and biscuit using African yam bean and moringaoleifera. The research design is experimental design. Cakes and biscuit were produced using African yam bean, moringa and wheat flour in different proportion, the nutrient contentand the sensory properties product were analyzed using statistical package for social science (SPSS), version 17 which was express using one way analysis of variance (ANOVA) and Durcan’s multiple range test was used to separate/compare the means that was obtained after each experiment. Different was considered significant when P

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