C. C. Daniel

Functional Properties of Noodles Analogue from Water Yam, Yellow Maize, and African Yam Bean Mixtures – A Response Surface Methodology

C. E. Kalu, I. C. Alaka, K. C. Asadu, K. C. OKpara & C. C. Daniel · European Journal of Nutrition & Food Safety · 2022

Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was...