Capulet Uche Anyanwe

Chemical and Physicochemical Characteristics of Biscuits Produced from Fermented Black Bean and Cocoyam Flour

Ernest Eguono Emojorho, Chioma Cecilia Aniemena, Capulet Uche Anyanwe, Charles Chukwudi OGBOLI & Adachukwu Amanda Anadu · Asian Journal of Food Research and Nutrition · 2026

This study assessed the chemical and physicochemical properties of biscuits made from fermented black bean and cocoyam flour blends. The use of underused legumes and root crops in baked goods has been promoted by the growing demand for functional meals and the need to lessen reli...