Physico-Chemical Properties of Water Yam and Cowpea Flour Blends for Production of Snacks
J. O. Nwafor, A. N. Kanu, E. C. Kelechukwu, N. O. Nwohu & V. N. Ezebuiro · South Asian Journal of Research in Microbiology · 2020
Aim: The aim of this study is to produce flour from different blend ratio of water yam and cowpea and determination of the physico chemical properties of the snacks produced from the flour blends. Introduction: Snacks are something consumed occasionally for pleasure rather than f...
Open access
Research Article
10.9734/sajrm/2020/v6i330149