J. I. Nwodo

Evaluation of Nutritional Quality and Organoleptic Properties of Soy-poundo Yam Flour

J. I. Okoye, J. I. Nwodo & S. I. Eze · Archives of Current Research International · 2024

This study was designed specifically to evaluate the nutrient composition and sensory properties of soy-poundo yam flours produced from white yam and soybean flours. The white yam tubers and soybean seeds were processed into flours and blended in the ratios of 100:0, 90:10, 80:20...