Proximate Composition, Phytochemical, Mineral and Sensory Analyses of Moringa oleifera Enriched Bread
Ojokoh Eromosele, Ndukwe Chima Kalu & Asadu Kenneth · Asian Food Science Journal · 2021
Aim/background: The study investigated the effect of Moringa oleifera powder on enriched bread samples produced at various levels. Wheat flour and moringa powder were formulated at different percent ratio (1%, 2%, 3% and 4%) to determine the best enrichment ratio. Methods: Proxim...
Open access
Research Article
10.9734/afsj/2021/v20i1030363