Nutritional Benefit, Acceptability and Safety of Cookies from Blanched Coconut and Wheat Flour
Abiodun Omowonuola Adebayo-Oyetoro, Jane A. Okereke, Ebunoluwa I. Ogunnub, Anita A. Ukwenya, Flora O. Ogundipe & Oluwafunmilola Abiodun · European Journal of Nutrition & Food Safety · 2020
Cookies were made from wheat and blanched coconut flour blends in ratios 90:10, 85:15, 80:20, 75:25, 70:30, 60:40 and 55:45 respectively with 100% wheat as control. Proximate, sensory and microbial analysis of the cookies were assessed using standard methods and established level...
Open access
Research Article
10.9734/ejnfs/2020/v12i1030306