Effect of Incorporation of Potash from Ficus carica Fruit Peel Waste into Potash (Nikkih) from Plantain Peel Waste as Emulsifiers on the Physico-Chemical, Functional Properties, and Acceptability of Yellow Achu Soup
Pride Ndasi Ngwasiri, Beng Ikongefuze Ekuh, Noumo Thierry Ngangmou, Dobgima John Fonmboh, Buhnyuy Ngong Christian, Ngwa Martin Ngwabie, Martin Benoit Ngassoum & Ejoh Richard Aba · Asian Journal of Chemical Sciences · 2021
Yellow Achu soup used to eat achu is an emulsion composed primarily of red palm oil and water stabilized by potash as an emulsifier, is regarded as one of the prestigious traditional foods in Cameroon. However, the yellow achu soup faces a problem of stability due to the inabilit...
Open access
Research Article
10.9734/ajocs/2021/v10i319091