FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY FOOD FROM ORANGE FLESHED SWEETPOTATO- ROASTED AFRICAN YAM BEAN-TIGERNUT COMPOSITE FLOUR USING RESPONSE SURFACE METHODOLOGY

This study investigated the functional, pasting and sensory properties of complementary food from blends of orange fleshed sweet potato, roasted African yam bean and tigernut composite flour using response surface methodology. Orange fleshed sweetpotato root, roasted African yam bean and tigernut se...

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Bibliografische Detailangaben

Hauptverfasser:	Omobolanle Omowunmi OLORODE, Emmanuel Kehinde OKE, Pius Alaba AGBEBI, Adebola Atinuke ALABI, Femi Fidelis AKINWANDE
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Stefan cel Mare University of Suceava 2022-12-01
Schriftenreihe:	Food and Environment Safety
Schlagworte:	complementary food orange fleshed sweet potato roasted african yam bean tigernut flour
Online-Zugang:	http://fens.usv.ro/index.php/FENS/article/view/928/818
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