Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Whole unfermented African locust bean (WUALBF) flour (Parkia biglobosa) as non conventional extender in frankfurter-type sausage
Frankfurter-type sausages were produced using Whole Unfermented African Locust Bean Flour (WUA LBF) to substitute Ground Beef (GB) in the product formulation at 0%, 5%, 10%, 15% and 20% respectively. Dried African Locust bean seeds (Parkia biglobosa) were obtained from the Crops Research Institute o...
Saved in:
| Format: | Article |
|---|---|
| Published: |
2016
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: Whole unfermented African locust bean (WUALBF) flour (Parkia biglobosa) as non conventional extender in frankfurter-type sausage
- Processing, utilization and challenges of African locust bean (Parkia biglobosa, Jacque Benth) in Arigidi Akoko, Ondo State, Nigeria
- EFFECT OF MOISTURE CONTENT LEVELS ON SOME ENGINEERING PROPERTIES OF LOCUST BEAN (PARKIA BIGLOBOSA) SEEDS
- Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of frankfurter sausage
- Quality of breakfast sausage containing legume flours as binders
- Quality and acceptability of velvet bean (mucuna pruriens) foliage ensiled with whole plant maize by West Africa dwarf sheep
- Effect of two cooking methods and temperature on oxidation and microbiological properties of breakfast sausage