Proximate Composition and Sensory Evaluation of Blends of Cassava Fufu, Cooking Banana (Musa saba) and African Yam Bean (Sphenostylis stenocarpa) Composite Flours and Paste.
Abstract
No abstract provided for this publication.
More Articles from RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL
Proximate Composition and Fatty Acid Profile of Okpa
Produced from Bambara Groundnut Flour in
Bayelsa State, Nigeria
Author: Thomas C.N & Okoro Samuel D
Vegetables as Source of Functional Foods and Nutraceutical: Their Role in Disease Prevention
Author: Yepshak, Nanyen Bitrus
Evaluation of the Quality of Selected Locally Sourced Oil Base for the Making of Salad and Mayonnaise Creams
Author: Oyet Gogomary.I, and Chibor Bariwere S.
Phytochemical, Vitamin Composition and Bacterial Contamination of Pleurotus Ostreatus and Pleurotus Tuber-Regium
Author: Owabie, P. I, Wala Chimela
Comparative Analysis of Proximate Composition and Anti- Nutrients in Two Species of Cocoyam Flours
Author: Odudu-abasi Michael Akpan, Enobong Okon Umoh, Isaac Abraham Akpan