Effect of sesame seed flour on millet biscuit characteristics.

@article{Alobo2001EffectOS,
  title={Effect of sesame seed flour on millet biscuit characteristics.},
  author={A P Alobo},
  journal={Plant foods for human nutrition},
  year={2001},
  volume={56 2},
  pages={195-202}
}
  • A P Alobo
  • Published 2001 in Plant foods for human nutrition
Defatted sesame seed flour replaced millet flour at 30, 40, and 50% and was used to prepare biscuits. Protein content of the biscuits was significantly (p < or = 0.05) increased by replacement with sesame seed flour. Millet flour biscuits were heavier than those from the blends. Diameters and weights of biscuits were reduced and thicknesses and spread factors were increased with increasing level of sesame replacement. Sensory evaluation results showed that the biscuits were highly rated for… CONTINUE READING
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