Nutritional Compositions and Sensory Properties of Composite Flour from FARO 44 Rice (Oryza sativa)-TMS 8082 Cassava (Manihot esculenta) and Its Paste
C. O. M. Orieke, G. I. Onwuka & M. O. Iwe · Asian Food Science Journal · 2018
This study was carried out to investigate the nutritional properties of unsoaked and soaked FARO 44 flour with their blends with cassava flour and the sensory evaluation of their thick paste. FAR0 44 and cassava flour were blended in the ratio of 75:25 (Unsoaked Rice and Cassava)...
Open access
Research Article
10.9734/AFSJ/2018/43069