Chemical, mineral composition, and sensory acceptability of cocoyam‐based recipes enriched with cowpea flour

The study was conducted to improve cocoyam‐based recipes (steamed cocoyam paste [ebiripo], ikokore, and fried cocoyam balls [ojojo]) using different blends of cocoyam and cowpea flours (100:0, 80:20, 70:30, 60:40, and 50:50). The proximate composition, mineral composition, and sensory qualities of t...

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Detalles Bibliográficos
Autores principales: Olayiwola, Ibiyemi, Folaranmi, Funmi, Adebowale, Abdul‐Rasaq A., Oluseye, Onabanjo, Ajoke, Sanni, Wasiu, Afolabi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5779323/
https://www.ncbi.nlm.nih.gov/pubmed/29387351
http://dx.doi.org/10.1002/fsn3.30

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5779323/
https://www.ncbi.nlm.nih.gov/pubmed/29387351
http://dx.doi.org/10.1002/fsn3.30

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