ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Nigerian foods, akara, chin-chin, and puff-puff, were supplemented with full-fat cottonseed, defatted cottonseed, peanut, sesame or soybean flours. The foods were evaluated using a nine-point Hedonic scale by African and non-African panels. Foods were evaluated for appearance, texture, absence of greasiness, palatability and overall acceptability. The African panel rated all food products for all characteristics significantly (P=0.001) higher than the non-African panel. Protein quality evaluations indicated that full-fat cottonseed, defatted cottonseed and defatted peanut flours could be used to increase the quantity and quality of protein in traditional Nigerian foods.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb14827.x
