Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends

Chin-chin has been identified to be one the favored food items and a much-relished pastry which has been eaten as dessert or snack. This study aimed at evaluating the nutritional quality and organoleptic properties of black-pepper enriched chin-chin produced from plantain-tigernuts composite flour....

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Principais autores:	Ebenezer Oluwaseun Adelekan, Mojisola Olanike Adegunwa, Abdulrasaq Adesola Adebowale, Henri Adegoke Bakare, Emmanuel Oladeji Alamu
Format:	Artigo
Jezik:	Inglês
Izdano:	Taylor & Francis Group 2019-01-01
Serija:	Cogent Food & Agriculture
Teme:	plantain flour tiger-nut flour black pepper spiced-chin-chin proximate composition
Online dostop:	http://dx.doi.org/10.1080/23311932.2019.1614285
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