Assessment of Proximate and Sensory Properties of Gari and Fufu Flour from Cassava Roots Stored for 14 Days
Nwadili, V. U, Ahemen, S. A., Yusufu, M. I., Yande, J. T., Ndi, B.B & Yepshak, N · Asian Journal of Food Research and Nutrition · 2024
Aims: To investigate the proximate composition gari and fufu flour and the sensory attributes of reconstituted gari and fufu dough processed from cassava roots stored for a period of 14 days. Study Design: Complete randomized design (CRD) Place and Duration of Study: Product Deve...
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Research Article