Food Proc Nutr Sci 2020
DOI: 10.46619/fpns.2020.1-1008
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Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

Abstract: The world is tending towards fortification of cereal, root and tubers food products to increase and enhance its macro and micronutrients content for her teaming population. This study investigated the quality and sensory evaluation of spaghetti produced from plantain and wheat flour blends. The dried plantain chips were milled, sieved to pass through sieve number 60 BS and blends with wheat flour at levels of 100:00%, 85:15%, 80:20%, 75:25%, 70:30%, respectively. The five samples formulated were analyzed for n… Show more

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