Nutritional Quality of Cookies Produced From Mixtures of Fermented Pigeon Pea, Germinated Sorghum and Cocoyam Flours
L. C. Okpala & O. O. Ekwe · European Journal of Nutrition & Food Safety · 2013
Due to the high foreign exchange spent on the importation of wheat and the need to combat issues of malnutrition in developing countries, cookies were produced from flour blends of fermented pigeon pea (FPF), germinated sorghum (GSF) and cocoyam (CF). Proximate composition of the...
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Research Article