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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2013
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| Materias: | |
| 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 |