Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)
Lateef Oladimeji Sanni, John Praise Alimi, Medinat Oyiza Jimoh, Mariam Bukola Aremu, Temitope Adepeju Ihum, Titilayo Abosede Fashanu, Samson Oladipo Okunade & Abubakar Adegboyega Akanni · European Journal of Nutrition & Food Safety · 2024
Food fortification has been shown to be an impactful approach in improving micro-nutrient and related functional characteristics of nutrients in some food vehicles. Some of the challenges staring at Nigeria as a nation in the face include postharvest losses, high importation cost...
Open access
Research Article
10.9734/ejnfs/2024/v16i71463