Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits
O. M. Akusu, C. A. Orisa & B. S. Chibor · Asian Food Science Journal · 2022
Banga sauce is the concentrated mesocarp juice of oil palm fruits. This work is aimed at evaluating the effect of blanching on the physicochemical characteristics, nutrient composition and sensory properties of ‘Banga’ sauce. Ripe and fresh fruits of the oil palm (Elaeis guineens...
Open access
Research Article
10.9734/afsj/2022/v21i430423