title: Effect of sesame seed flour on millet biscuit characteristics.
abstract: Defatted sesame seed flour replaced millet flour at 30, 40, and 50% and was used to prepare biscuits. Protein content of the biscuits was significantly (p < or = 0.05) increased by replacement with sesame seed flour. Millet flour biscuits were heavier than those from the blends. Diameters and weights of biscuits were reduced and thicknesses and spread factors were increased with increasing level of sesame replacement. Sensory evaluation results showed that the biscuits were highly rated for flavor and crispiness but considered poor in color.
authors.affiliation: Department of Food Science and Technology, Federal Polytechnic, Idah, Kogi State, Nigeria.
authors.forename: A P
authors.initials: AP
authors.lastname: Alobo
mesh_terms: D001939:Bread / Q000032:analysis*; D003116:Color; D004044:Dietary Proteins / Q000032:analysis; D002523:Edible Grain; D005433:Flour; D005511:Food Handling; D009549:Nigeria; D009753:Nutritive Value; D012212:Rheology; D012639:Seeds; D012715:Sesame Oil / Q000494:pharmacology*; D013649:Taste
chemical_list: D004044:Dietary Proteins; D012715:Sesame Oil