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Evaluation of Proximate and Mineral Composition of Biscuit Formulated Using Chayote (Sechium edule) and Mung Bean (Vigna radiata) Flours
Open Access Macedonian Journal of Medical Sciences
AIM: This study aimed to evaluate the quality of biscuits formulated using chayote and mung bean flours to be used as health food products. METHODS: The thermogravimetric method was used to analyses proximate evaluation for moisture content, the dry ashing method was used to analyses ash content, and the Soxhlet method was used to analyses fat content. Crude protein was measured using the spectrophotometric method, while mineral content was measured using the atomic absorptiondoi:10.3889/oamjms.2021.6121 fatcat:mwg7qti5dbbt5l3wavoprvcjna