Production and Quality Assessment of Biscuit from Acha Flour Supplemented with Pigeon Pea
James Abiodun Adeyanju, Olubunmi Dupe Alabi, Adekanmi Olusegun Abioye, Abiola Adewale Oloyede & Olayinka Idayat Korede · European Journal of Nutrition & Food Safety · 2022
This research work evaluates the production of biscuits from blends of acha and pigeon pea flour. Acha and pigeon pea flour were blended in the ratio 95:5, 90:10, 85:15, 80:20 and 100:0 (control) to produce biscuits. Biscuits made from this blend were analyzed for proximate analy...
Open access
Research Article
10.9734/ejnfs/2022/v14i1030538