The potentials of butternut squash as food
| dc.contributor.author | Turkson, Cynthia Arkoh | |
| dc.date.accessioned | 2019-03-27T10:23:06Z | |
| dc.date.accessioned | 2023-04-19T01:14:54Z | |
| dc.date.available | 2019-03-27T10:23:06Z | |
| dc.date.available | 2023-04-19T01:14:54Z | |
| dc.date.issued | August, 2018 | |
| dc.description | A thesis submitted to the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi in partial fulfilment of the requirements for the award of the Degree of Master of Science, Food Quality Management. | en_US |
| dc.description.abstract | A survey was conducted to find the knowledge gap pertaining to butternut squash. The result obtained revealed consumers are not abreast with the nutritive value of butternut squash. Butternut squash cakes with either reduced sugar, margarine or flour was compared with rich cake without butternut squash. Proximate and sensory analyses showed that there were significant differences (p<0.05) in the values of moisture, ash, fat, carbohydrate, crude fibre, energy, calcium, magnesium and potassium of the butternut squash cakes and the rich cakes. However, no significant differences (p>0.05) were recorded in the values of protein and sodium. The reduced flour butternut squash cake had the best sensory qualities and was the most preferred in terms of sweetness, aroma, firmness, colour, moistness and texture. The next to it was the reduced sugar butternut squash cake. From the results obtained, reducing the quantity of either flour or sugar in rich cake making and replacing them with butternut squash can be an innovative method of producing quality and more nutritious cakes with low calories. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/11665 | |
| dc.language.iso | en | en_US |
| dc.title | The potentials of butternut squash as food | en_US |
| dc.type | Thesis | en_US |
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