Indexed In
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- China National Knowledge Infrastructure (CNKI)
- Access to Global Online Research in Agriculture (AGORA)
- Centre for Agriculture and Biosciences International (CABI)
- RefSeek
- Directory of Research Journal Indexing (DRJI)
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- SWB online catalog
- Publons
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Shambel Zegeye
Shambel Zegeye
Ethiopia
Publications
-
Research Article
Effect of Blending Ratio of Soybean and Sorghum Flour on the Proximate Composition and Sensory Quality of Cookies Produced from Soft Wheat
Author(s): Shambel Zegeye, Tadewos Hadero and Yassin HassenShambel Zegeye, Tadewos Hadero and Yassin Hassen
Cookies are flat, dry, sweet biscuits and represent the largest category of snack items among the baked food all over the world. Cookie production is currently limited to wheat and few cereal seeds in many countries. This study was initiated with the objectives of investigating the possibility of producing cookies from blends of durum wheat, sorghum and soybean flours. The experiment was carried out in two ways of ANOVA with duplications by using SAS (version 9) software. The cookies made from the composite flours of wheat and sorghum supplemented with soybean flour resulted in a significant increase in fat, and ash contents whereas ash content in the control (wheat) decreased significantly. Sensory acceptability evaluation based on color, taste, and crispness showed that sorghum and soybean can be incorporated in wheat 5% sorghum and 10% soybean to give cookies of acceptable .. View More»