Effect of Co-fermentation of Cassava and African Yam Bean on some Compositional and Sensory Properties of Pupuru
M. O. Adesola, J. A Adejuyitan & O.O. Idowu · Journal of Scientific Research and Reports · 2021
Aim: Consumption of pupuru (a cassava based food) is on the increasing trend in most parts of Nigeria, hence the need to improve the nutrients with under-utilised legume, African yam bean (AYB). The aim of this work was to co-ferment cassava and AYB at varying proportion and proc...
Open access
Research Article
10.9734/jsrr/2021/v27i830421