The Effect Of Pretreatment Of Plantain (Musa Parasidiaca) Flour On The Pasting And Sensory Characteristics Of Biscuit

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dc.contributor.authorArisa, Ngozi U.
dc.contributor.authorAdelekan, Aminat O.
dc.contributor.authorAIamu, Adediran. E
dc.contributor.authorOgunfowora, Ebunoluwa J.
dc.date.accessioned2026-11-09T12:29:05Z
dc.date.available2026-11-09T12:29:05Z
dc.date.issued2013-06
dc.description.abstractThe effect of pre-treatment on the pasting and sensory characteristics of plantain biscuit was investigated. The plantain nour was produced using different treatments; the use Of sodium metabisulphite blanching at SOT for I Omin and unblanched plantain flour. The protein, fat and carbohydrate content of the nour samples are significantly difference (p<O.OS) and the unblanched sample had the highest value (6.04%) in protein. Result showed that there were significant difference O.OS) in the bulk densities and water absorption capacity. The plantain treated with sodium metabisulphite had the highest value (I.OSnWIOOg) in sodium content. Pasting time and the final Viscosity are significantly difference. The sensory evaluation results Showed a significance difference in the appearance, colour, taste, flavour, aroma, crispiness, and the overall acceptability, but plantain treated With sodium metabisulphite was rated the highest by the p anelist.
dc.identifier.issn2165-5308 (Print), 2165-5316 (ONLINE)
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/725
dc.language.isoen
dc.relation.ispartofseriesInternational Journal of Food and Nutrition Science; VOL2 NOI
dc.subjectPre-treatment
dc.subjectPasting
dc.subjectPlantain biscuit
dc.subjectSens o ry
dc.titleThe Effect Of Pretreatment Of Plantain (Musa Parasidiaca) Flour On The Pasting And Sensory Characteristics Of Biscuit
dc.typeArticle

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