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

Olayiwola, Ibiyemi; Folaranmi, Funmi; Adebowale, Abdul-Rasaq A; Oluseye, Onabanjo; Ajoke, Sanni; Wasiu, Afolabi

Olayiwola, Ibiyemi; Folaranmi, Funmi; Adebowale, Abdul-Rasaq A; Oluseye, Onabanjo; Ajoke, Sanni; Wasiu, Afolabi.

Afiliación

Olayiwola I; Department of Nutrition and Dietetics Federal University of Agriculture Abeokuta Ogun Nigeria.
Folaranmi F; Department of Nutrition and Dietetics Federal University of Agriculture Abeokuta Ogun Nigeria.
Adebowale AA; Department of Food Science and Technology Federal University of Agriculture Abeokuta Ogun Nigeria.
Oluseye O; Department of Nutrition and Dietetics Federal University of Agriculture Abeokuta Ogun Nigeria.
Ajoke S; Department of Nutrition and Dietetics Federal University of Agriculture Abeokuta Ogun Nigeria.
Wasiu A; Department of Food Science and Technology Federal University of Agriculture Abeokuta Ogun Nigeria.

Food Sci Nutr ; 1(3): 228-234, 2013 05.

Article en En | MEDLINE | ID: mdl-29387351

Palabras clave

Cocoyambased recipes; cowpea flour; development; nutritional evaluation; protein quality; sensory evaluation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2013 Tipo del documento: Article