The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven ...

Composite biscuit was made from breadfruit/wheat flour. Dehulled breadfruit was sorted, washed, sun dried, milled and sieved to get flour. The breadfruit/wheat flour was mixed in the ratio 0:100%, 10:90%, 20:80%, 30:70%, 40:60%, 50:50% and 60:40% respectively and used to produce biscuits. Proximate analysis, sensory and quality evaluations were carried out on the biscuits. The proximate composi...