Chemical, Physico-Chemical and Sensory Evaluation of Moringa - Plantain Flour
N. O. Ilelaboye · Asian Food Science Journal · 2019
This study investigated the effect of the addition of Moringa leaf powder on the nutrient composition, antinutrient content, functional and pasting properties of the plantain flours, and sensory evaluation of their corresponding stiff dough (“Amala”). The stiff plantain doughs we...
Open access
Research Article
10.9734/AFSJ/2019/45796