@article{(Open Science Index):https://publications.waset.org/pdf/9997271,
	  title     = {Performance of Ripped and Unripped Plantain-Wheat Flour Blend in Biscuit production},
	  author    = {Idoko J. O. and  Nwajiaku I.},
	  country	= {},
	  institution	= {},
	  abstract     = {Unripe and ripe plantain were dried and milled into flour and used with wheat flour in biscuit production to determine the best plantain-wheat composite flour for biscuit production. The blends as follows: 100% wheat flour, 100% ripe plantain flour, 100% unripe plantain flour, 50% wheat flour and 50% ripe plantain flour and 50% wheat flour and 50% unripe plantain flour. The Biscuit samples were stored at ambient temperature for 8 weeks after which the equilibrium moisture content and water activity were determined. The sensory evaluation of the biscuit samples was also determined. The results of these analyses showed 100% unripe plantain flour as the most stable of the BISCUIT samples judging from its equilibrium moisture content level of 0.32% and water activity of 0.62. The sensory evaluation results showed Biscuit made from 150:50 ripe plantain and wheat flour as most generally accepted at 5% level of significance.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {7},
	  number    = {12},
	  year      = {2013},
	  pages     = {1179 - 1182},
	  ee        = {https://publications.waset.org/pdf/9997271},
	  url   	= {https://publications.waset.org/vol/84},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 84, 2013},
	}