Abstract:Composite flour from YFSP and wheat flours were utilized for the production of biscuit, cake, and chin‐chin snacks. For each snack‐type, five samples in the ratio 20:80, 40:60, 60:40, 80:40, and 100:0 of YFSP and wheat flours, respectively, were produced. Sensory evaluation and proximate composition of the snacks were determined. The sensory evaluation showed that 20:80, 40:60, and 20:80% YFSP/wheat flour cakes, biscuits, and chin‐chin, respectively, compared favorably in all the sensory attributes with the co… Show more
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