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EVALUATION OF THE PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF CAKES AND BISCUITS FORTIFIED WITH AFRICAN YAM BEAN, AND MORINGA OLIFERA FLOUR
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<0.05a based on the data collected and analyzed, there is significant difference between fortified and the unfortified terms of fat, moisture, crude fiber, protein, carbohydrate and Ash, at 0.05 level of significance. Also there is significant different between the fortifiedand the unfortified in terms of colour, taste, mouthfeel, Aroma, texture and General acceptability at P<0.05 level of significance. The researcher concluded that there is need for increase in the utilization of food crops, grains and tubers to meet the growing need of Nigeria population, also production of cakes and biscuit using AYB and Moringa leave increases the nutrient content of the snacks. She recommends that food industries should employ graduates of home economics and food science and technology to develop more foods from AYB and Moringa which will reduce unemployment of youths as well the Local food products and also to reduce fatigue uncounted during processing.[Full Text Article]