@article{(Open Science Index):https://publications.waset.org/pdf/16443,
	  title     = {Quality Evaluation of Cookies Produced from Blends of Sweet Potato and Fermented Soybean Flour},
	  author    = {Abayomi H. T. and  Oresanya T. O. and  Opeifa A. O. and  Rasheed T. R.},
	  country	= {},
	  institution	= {},
	  abstract     = {The study was conducted to evaluate the quality
characteristics of cookies produced from sweet potato-fermented
soybean flour. Cookies were subjected to proximate and sensory
analysis to determine the acceptability of the product. Protein, fat and
ash increased as the proportion of soybean flour increased, ranging
from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre
content was within the range of 3.08-4.83%. The moisture content of
the cookies decreased with increase in soybean flour from 3.42-
2.13%. Cookies produced from whole sweet potato flour had the
highest moisture content of 3.42% while 30% substitution had the
lowest moisture content 2.13%. A nine point hedonic scale was used
to evaluate the organoleptic characteristics of the cookies. The
sensory analysis indicated that there was no significant difference
between the cookies produced even when compared to the control
100% sweet potato cookies. The overall acceptance of the cookies
was ranked to 20% soybean flour substitute.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {7},
	  number    = {7},
	  year      = {2013},
	  pages     = {639 - 644},
	  ee        = {https://publications.waset.org/pdf/16443},
	  url   	= {https://publications.waset.org/vol/79},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 79, 2013},
	}