Ibrahim, S. and Inelo, E. D. and Kure, O. A. (2022) Effect of Crayfish (Procombarus clarkia) Supplementation on the Quality of Cookies from Wheat Flour. Asian Food Science Journal, 21 (4). pp. 10-19. ISSN 2581-7752
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Abstract
The utilization of composite flour from wheat and crayfish in the production of cookies was investigated. The wheat and crayfish flour were blended at the ratios of 100:0, 97.5:2.5, 95:5, 92.5:7.5, and 90:10, respectively. The cookies were evaluated for their proximate, minerals, physical and Sensory properties; The results of the proximate analysis showed an increase in the protein content (7.88-38.94%), moisture (4.61-6.27%), fiber (1.95-3.65%) and fat (0.98-3.11%) as the level of crayfish flour increased while there was a decrease in the carbohydrate content (77.94-40.45%) as the level of crayfish flour increased. The ash content ranged from 5.77 to 7.89%. The mineral compositions showed an increased trend in calcium, potassium, and sodium contents of the cookies as the crayfish supplementation increased but decreased phosphorus content as the level of crayfish supplementation increased. Iron ranged from 4.70-to 5.20. The calcium, potassium, iron, sodium and phosphorus ranged from 5.35-6.60 mg/100g, 650-930 mg/100g, 4.75-5.20 mg/100g, 670-870 mg/100g and 1577-23420 mg/100g respectively. The cookies' weight, diameter, and thickness decreased as the level of crayfish supplementation increased. There was a significant (p<0.05) difference observed in the appearance, flavor, taste, texture, crispness, and general acceptability of the cookies. Taste panel scores indicate that up to 10% addition of crayfish flour was acceptable in cookie preparation.
Item Type: | Article |
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Subjects: | Euro Archives > Agricultural and Food Science |
Depositing User: | Managing Editor |
Date Deposited: | 10 Mar 2023 05:54 |
Last Modified: | 23 May 2024 05:06 |
URI: | http://publish7promo.com/id/eprint/1480 |