Chemical and Microbiological Assessment of Aadun Produced from Varying Proportions of Maize and Plantain Blends
F. O. Ibitoye, T. R. Elehinafe, O. Y. Komolafe & A. R. Osaloni · Asian Journal of Chemical Sciences · 2020
In this study, a maize based local snack aadun was formulated from yellow maize flour and ripe plantain blends in a bid to improve its quality. The snacks were subjected to microbial analysis using pour plate method, proximate composition, mineral content and the sensory properti...
Open access
Research Article
10.9734/ajocs/2020/v8i319047