Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea

The study developed an acceptable formula for the production of cassava strips (a deep fried product) using composite flour of cassava/cowpea at four different levels of cowpea substitutions (100:0, 90:10, 80:20, and 70:30). Sensory properties, proximate composition, and shelf life at ambient temper...

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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Dada, Toluwase A., Barber, Lucretia I., Ngoma, Lubanza, Mwanza, Mulunda
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2017
Fag:
Original Research
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5849908/
https://ncbi.nlm.nih.gov/pubmed/29564107
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.568
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