Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
NUTRITIONAL, SENSORY AND STORAGE PROPERTIES OF SNACK PRODUCED FROM MAIZE (ZEA MAYS LINN) AND AFRICAN YAM BEAN SEED (SPHENOSTYLISSTENOCARPAHOCHST EX A. RICH) FLOUR BLENDS
Low nutritional value and inconsistent sensory qualities arising from crude and non-standardised processing operations characterise most Nigerian maize-based snacks including kokoro. African Yam Bean Seed (AYB) is an underutilised crop with high nutritional value, but literature is sparse on its uti...
Saved in:
| Format: | Article |
|---|---|
| Published: |
2014
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|