Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea

The study developed an acceptable formula for the production of cassava strips (a deep fried product) using composite flour of cassava/cowpea at four different levels of cowpea substitutions (100:0, 90:10, 80:20, and 70:30). Sensory properties, proximate composition, and shelf life at ambient temper...

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Detalles Bibliográficos
Autores principales: Dada, Toluwase A., Barber, Lucretia I., Ngoma, Lubanza, Mwanza, Mulunda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849908/
https://www.ncbi.nlm.nih.gov/pubmed/29564107
http://dx.doi.org/10.1002/fsn3.568

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849908/
https://www.ncbi.nlm.nih.gov/pubmed/29564107
http://dx.doi.org/10.1002/fsn3.568

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