FORMULATION OF DIABETIC FOOD ( WHEAT CAKE)
Abstract Cakes for diabetics were produced from the substitution levels of wheat/plantain flour blends (0 – 100% and 0 – 70%), respectively and enriched with 0 – 30% levels of Bambara groundnut protein concentrate (BGPC). Quality characteristics of the resultant product was analysed to ascertain its sensory, physical and chemical properties. Acceptable cakes were produced from 70% wheat flour, 20% plantain flour and 10% BGPC with regards to colour which ...
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