Quality and acceptability of cookies produced from malted sorghum, wheat, and blends of malted sorghum, sprouted soybean and carrot flours were evaluated. Malted sorghum flour was enriched with sprouted soybean and carrot to produce cookies with varying amount of sproted sorghum and carrot (100:0:0, 80:10:10, 70:20:10, 60:30:10 and 50:40:10). The chemical, physical and sensory attributes of cookies were evaluated with results showing significant (p<0.05) differences. Results of chemical compositions of Composite flours and composite cookies showed similar trends. The ranges of cookies contents of moisture, crude protein, crude fat, crude fibre, ash, carbohydrate, energy spread ratio and general acceptability include 5.25-6.79%, 9.88-17.46%, 12.04-18.99%, 0.81-4.67%, 1. . Generally, all nutrients analysed increased with increased substitution of sprouted soybean and carrot flours into mated sorghum flour except moisture and carbohydrates. The results revealed that inclusion of 40% sprouted soybean and 10% carrot into malted sorghum served a complementary purpose in increasing cookies spread ratio and most of the nutrients analysed. Whereas, sensory scores of cookies with 10% sprouted soybean and 10% carrot inclusion compared favourably with the control.
The effect of pH and sugar levels on the microbiological properties of sweet orange juice was evaluated. Microbial analysis of the treated Orange juice (Citrus Sinensis) were determined using standard method. The standard method of Prescott [12] was used. The microbial load of the produce reduced as the concentration of the derived preservatives increased. Both pH and sugar level used had inhibitive effect on the test organism. The result revealed that the use of pH and sugar level as hurdles should be encouraged in processing food products.
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