Acha-moringa seed flour

Proximate Composition, Physical and Sensory Quality of Acha-moringa Seed Flour Blend Biscuits

Ayo, Jerome Adekunle & Ayo, Victoria Abiodun · Asian Food Science Journal · 2018

Moringa (M. oleifera) seed flour was substituted into acha (Digitaria exillis) at 5, 10, 15, 20 and 25 %, thoroughly mixed to produce acha-moringa seed flour blends. Principal ingredients (baking fats, salt, yeast, water) were added to the blends, mixed, rolled, cut and baked at...