Research Article
Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours
Table 5
Sensory evaluation of control cookies and cookies produced by partial replacement of wheat flour with either cocoyam or plantain flour.
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1WF: 100% wheat flour cookies (control cookies). 2C20, C40, and C60: cookies produced by incorporating 20%, 40%, and 60% cocoyam four into wheat flour, respectively. 3P20, P40, and P60: cookies produced by incorporating 20%, 40%, and 60% plantain four into wheat flour, respectively. 4Values are of triplicate analysis. 5Mean values represented in the same column with different superscript letters are significantly different (). | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||