IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10 NO. 5 2024
DOI: 10.56201/rjfsqc.v10.no4.2024.pg80.101

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Chemical And Sensory Evaluation of Chin-Chin and Biscuit Developed from Blend of Rice and Cowpea Flours

Owolabi Samuel Olusina, Abodunrin Josephine Olabisi, Ganiyu Akeem Adewale, Mosimabale Margaret Meka

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Abstract

The study produced good quality biscuits and chin-chin with blends of cowpea and rice flours that are nutritious and acceptable. Cowpea was also prepared for flour by de-hulling, washing, drying and milling and the same process was done to the rice. The flours were blended in three ratios: A combination of varying proportions of the flours said that is 70:30: of RF: CF with 20% WF, 80:20

keywords:

Sensory evaluation; Cowpea flour; Rice flour; Biscuit; Chin-chin

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