A Comparison of the Chemical Composition of Cooked Maize and Beans Left-over-water: Potentials as Food Drinks and Fertilizers
Fopoussi Tuebue Jean Christophe · Asian Food Science Journal · 2022
The paper highlighted the chemical characteristics of broth from cooked maize and compared them with that from cooked beans. Left-over-water from boiled maize were produced by cooking 2kg of a variety of Zea mays L. with 8kg of water. After this stage, samples of those solutions...
Open access
Research Article
10.9734/afsj/2022/v21i230407