Chemical Composition and Sensory Properties of Wheat, African Yam Bean and Tiger Nut Residue Composite Flour Cookies
Israel Chukwunonso George, Ernest Chukwusoro Igwe, Chika Ukamaka Obiora, Felix Omologbe, Paige Ngozi Igwe & IzunnaTochukwu Ubaka · Asian Journal of Food Research and Nutrition · 2023
This study looked into the use of a blend of Wheat, African yam bean and tiger nut residue flours for the production of cookies and assessment of its chemical and sensory properties. The experiment used a completely randomized design, a total of 5 samples of the composite flour a...
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Research Article