Proximate Composition of Cowpea / Fermented African Oil Bean Seed Flour Blends and Sensory Properties of Steamed Paste (moi moi) Prepared from the Blends
Jacinta Obianuju Amaefula, James Ejikeme Obiegbuna, Helen Obioma Agu & Okolo Chioke Amaefuna · Asian Journal of Food Research and Nutrition · 2024
This research work studied the use of cowpea flour and fermented African oil bean seed flour for the production of moi moi and assessment of the proximate properties of the flour blends and the sensory properties of the steamed paste (moi moi). A completely randomized design (CRD...
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Research Article