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What is Nutritional Analysis of Cocoa-Cassava Biscuits about?

This document summarizes a study analyzing the macro nutrient content of combinations of cocoa and cassava flour as a raw material for biscuits. Three variations of cocoa and cassava flour combinations were tested: Variation A (25% cocoa, 75% cassava), Variation B (50% cocoa, 50% cassava), and Variation C (75% cocoa, 25% cassava). Testing found that moisture levels decreased with more cocoa flour, while ash, carbohydrate, protein, and fat levels increased. Variation B, with a 50-50 combination, had the best

Author

gerind ac

Language

EN