Production and Quality Assessment of Custard from Cornstarch Fortified with Roasted African Yam Bean and Solar Dried African Bush Mango
C. S. Agbo & I. E. Mbaeyi-Nwaoha · Asian Food Science Journal · 2023
Corn, roasted African yam bean and solar dried bush mango, were processed into flours and was used to produce custard. The samples, cornstarch: roasted African yam bean: African bush mango flours (CSTF: AYBF: ABMF) were blended in the ratios of 90:5:5, 85:5:10, 80:5:15, 75:5:20,...
Open access
Research Article
10.9734/afsj/2023/v22i9656