Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis

  • NA Agiriga
  • MO Iwe
Keywords: Physical properties, cassava, groundnut, corn, cookies, Response surface


Cookie bars were produced from mixtures of cassava and groundnut flours with cornstarch as binder. Box-Behnken response surface design for k=3 was used to study the effects of experimental variables for cassava flour (25-75%), groundnut flour (25-75%) and corn starch (5-15%). Effects of the experimental variables on physical properties of the cookie bars were assessed. Experimental variables had significant effect on the thickness and spread factor of the cookie bars.

Journal Identifiers

eISSN: 0189-7241