Potentials of Pigeon Pea-wheat Flour Mixes in Bread Production
B. F. Olanipekun, V. F. Abioye, O. J. Oyelade & C. O. Osemobor · Asian Food Science Journal · 2018
It is considered that pigeon pea (Cajanus cajan) has higher and more balanced protein than most of the other legumes. However, protracted cooking time, antinutritional constituents and dehulling constraints are responsible for its underutilisation in the developing countries. In...
Open access
Research Article
10.9734/AFSJ/2018/43677