Quality Assessment and Food Potentials of Flour Obtained From Sprouted and Non-Sprouted Watermelon Seeds (Citrulus lanatus) and Its Akara Making Potentials
Olawale Paul Olatidoye, Sunday Samuel Sobowale, Wasiu Ajani Olayemi & Abdulrazak Shittu · European Journal of Nutrition & Food Safety · 2021
This study formulated different flours from sprouted water melon seed and evaluated the proximate and sensory properties akara-analogue potential in Nigeria. The results showed that proximate composition: moisture (7.06-8.46%), protein (19.14%-37.24%), fibre (0.23-0.36%), fat (...
Open access
Research Article
10.9734/ejnfs/2021/v13i230382