Physicochemical characteristics and sensory muffins from mocaf, orange sweet potato flour, breadfruit flour, orange sweet potato starch, and breadfruit starch

Abstract The purpose of this study was to determine the physicochemical and sensory characteristics muffins produced from mocaf, orange sweet potato flour, breadfruit starch, starch with various comparisons. A non-factorial completely randomized design (CRD) used make muffin formulation (P) ratio 70%:15%:5%:5%:5%, 60%:20%:10%:5%:5%, 50%:25%:15%:5%:5%, 40%:30%:20%:5%:5%,30%:35%:25%:5%:5%,20%:40%:30%:5%:5%,10%:45%:35%:5%:5% 100% wheat flour (control) which showed a very significant effect on L value (brightness), ash content, protein crude fibre organoleptic colour, aroma, taste, texture. best quality composite 50% 25% 15% 5% starch.