DOI: 10.17265/2159-5828/2018.06.003
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A. D. Ismail, L. G. Abubakar, N. G. Nwachukwu, A. Mohammed, A. S. Ibrahim

Abstract: Biscuits were produced from bambara nut, cowpea and wheat flour blends. This study was carried out to evaluate the effects of varying the proportions of these flours on the nutritional quality and general acceptability of the biscuits. Five blends of composite flours were prepared by mixing wheat, bambara nut and cowpea (WBC) flours in the proportions: