Influence of coconut fibre inclusion on rheological properties of composite wheat-cassava flour dough using the mixolab

Coconut (Cocos nucifera) is one of the tropical nut fruits containing high percentage of dietary fibre among plant foods that are beneficial to human health. Rheological characteristics measurements for wheat cassava flour blends with the inclusion of coconut fibre were studied using the Mixolab, the standard “Chopin+”protocol.