• Corpus ID: 212508573

Chemical, Photochemical Composition, Physical and Sensory Qualities of Acha-Guava Flour Blends and Biscuits

@inproceedings{Ayo2018ChemicalPC,
  title={Chemical, Photochemical Composition, Physical and Sensory Qualities of Acha-Guava Flour Blends and Biscuits},
  author={J. A. Ayo},
  year={2018}
}
The study investigated the chemical, phytochemical composition, physical and sensory qualities of acha-guava flour blends and biscuit the work was aimed at ameliorating the quality of acha-based biscuits with the addition of guava flour. Flour blends were produced by substituting guava flour into acha flour at 5, 10, 15, 20, and 25%. Proximate composition, pasting properties, functional properties, phytochemical composition, vitamins and mineral of the flour blends were determined. Biscuits… 

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