Magatsing Singhe Yvana Kevine

Proximate Composition, Functional and Sensory Characteristics of Complementary Instant Flours from Yellow Maize (Zea mays), Soya Bean (Glycine max) and Baobab Pulp (Adansonia digitata) Blends

Magatsing Singhe Yvana Kevine, Noumo Ngangmou Thierry, Panyo’o Akdowa Emmanuel & Ngaha Damndja Wilfred · Asian Food Science Journal · 2025

This study aimed to formulate an instant complementary flour from yellow maize, soya bean, and baobab pulp. To achieve this, maize was germinated and cooked, and soya beans soaked and roasted. The three food materials were ground, and their proximate composition was determined. T...