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Blends of soybean flour (SF) and cassava flour (CF) were prepared on a replacement basis (CF/SF, 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80 and 0:100). Functional properties of the blends were determined. Biscuits were produced from the blends and evaluated for their protein and fat contents, and physical and sensory properties. The SF had a greater capacity to absorb water and...
Biscuits were produced from millet flour (MF) and pigeon pea flour (PPF) blends. The various ratios of MF to PPF used were 100:0, 75:25, 65:35, and 50:50. The biscuits were analyzed for their nutritional composition. They all contained high proportions of protein (7.5–15.2%), fat (17.1–18.1%) and digestible carbohydrate (60.2–66.5%). The moisture content was in the range 5.0 to 6.6%, ash 1.5–2.3%...
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