African Journal of Food Science and Technology

Alex Wenaty

Department of Food Science and Agro- processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania

Publications

• Research   
  Chemical and Nutritional Evaluation of Cookies Processed from Pigeon Peas and Bambara Groundnuts Flour
  Author(s): Alex Wenaty* and Rudia Joseph
  
  This study focused on the chemical and nutritional assessment of cookies prepared from blends of pigeon peas (Cajanus cajan) and bambara groundnuts (Vigna subterranean L. Verdc) flours, in combination with wheat (Triticum aestivum) flour at varying proportions. Proximate composition analysis included moisture, ash, crude fiber, fat, protein, and carbohydrate content determination. Sensory attributes such as taste, flavor, crispness, texture, color, and overall acceptability were evaluated using a 9-point hedonic scale. Statistical analyses were conducted through ANOVA, and mean separation was performed using Fisher.. View More»
  

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