E. E. Edet

Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour

E. E. Edet, G. I. Onwuka & C. O. M. Orieke · Asian Journal of Advances in Agricultural Research · 2017

This study was carried out to evaluate the nutritional properties of composite flour made from rice, acha, soy beans and wheat, and to assess the sensory acceptability of the noodles made from the composite flour. Different ratios of rice, acha, soybeans and wheat flour blends 10...