Effect of Soybean, Sorghum and African Breadfruit Flours on the Proximate Composition and Sensory Properties of Chin-Chin
Ruth Ginika Ugwuanyi, John Ikechukwu Eze & Ebele Christiana Okoye · European Journal of Nutrition & Food Safety · 2020
This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratio...
Open access
Research Article
10.9734/ejnfs/2020/v12i130187