Evaluation of the Nutritional, Phytochemicals and Functional Properties of Flour Blends Produced from Unripe Plantain, Soybean and Ginger
I. Iwanegbe, A. Jimah & M. Suleiman · Asian Food Science Journal · 2019
This study was conducted to evaluate the nutritive value, phytochemicals and functional properties of flour blends from unripe plantain, soybean and ginger. Fresh samples of unripe plantain, soybean and ginger were dried and milled to produce five flour blends. Laboratory analys...
Open access
Research Article
10.9734/afsj/2019/v8i129983