Production and acceptability of doughnut prepared from wheat (Triticum aestivum) and soursop (Annona muricata) flour blends

Abstract

The study was carried out on the production and acceptability of doughnuts prepared from wheat and soursop flour blends. Soursop was processed into flour with wheat flour in the ratios of, 80:20, 70:30, 50:50 and wheat flour used as the control to produced doughnut. Proximate, mineral and sensory analysis of the doughnut were determined using standard methods. The results of the analysis showed a significant (p