EVALUATION OF QUALITY CHARACTERISTICS OF COOKIES. - PERPETUA, ONYEOBI ONYINYECHI
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Cookies are a form of confectionery product dried to a low moisture content. Pumpkins are a member of Cucurbitaceae family, which also includes squash, canteloupes, cucumbers, watermelons and gourds. The Pumpkin seed is an excellent source of protein and also has pharmacological activities such as anti-diabetic, antifungal, antibacterial, anti-inflammation activities and antioxidant effects. Cassava (Manihot esculenta Crantz) is a major root crop and an important staple food for over 500million people in the developing world.Cassava is the chief source of dietary food energy for the majority…mehr

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Produktbeschreibung
Cookies are a form of confectionery product dried to a low moisture content. Pumpkins are a member of Cucurbitaceae family, which also includes squash, canteloupes, cucumbers, watermelons and gourds. The Pumpkin seed is an excellent source of protein and also has pharmacological activities such as anti-diabetic, antifungal, antibacterial, anti-inflammation activities and antioxidant effects. Cassava (Manihot esculenta Crantz) is a major root crop and an important staple food for over 500million people in the developing world.Cassava is the chief source of dietary food energy for the majority of the people living in the lowland tropics, and much of the sub-humid tropics of west and Central Africa. Some Cassava Varieties are naturally low in these cyanogenic glycosides thus enhancing their utilization in several food formulations. Replacement of wheat will reduce the over dependence on wheat and also aid the utilization of indigenous crops as substitute for the use of imported wheat. The ultimate success of utilization of plant protein as ingredients will add beneficial quality impact to baked goods such as cookies.
Autorenporträt
ONYEOBI ONYINYECHI PERPETUA, Native of Ihiteowerri in Orlu LGA IMO STATE Nigeria. She graduated from Michael Okpara University of Agriculture Umudike Abia State, with Bsc in Food Science and Technology, year 2018. She wish to share her research work for people to know that some Indigenous crops can be used in place of wheat to produce Cookies.