Effect of Extrusion Process on Proximate Composition of Water Yam Based Noodles Analogue – A Response Surface Analysis
C. E. Kalu, I. C. Alaka, F. C. Ekwu, O. J. Ikegwu & Okwara N. Rph · Asian Food Science Journal · 2022
Response surface methodology was used to investigate the effect of extrusion process on proximate composition of noodles analogue from water yam, yellow maize, and African yam bean flour mixture. Flour blend from water yam, yellow maize, and African yam bean were produced and was...
Open access
Research Article
10.9734/afsj/2022/v21i11600