Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production
Sunday Joycelyn Bukuni, Julius Kwagh-al Ikya, Ahure Dinnah & Ndi Betrand Bongjo · Asian Food Science Journal · 2022
The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 9...
Open access
Research Article
10.9734/afsj/2022/v21i230405