Proximate and Sensory Properties of Snacks developed from African Yam Beans and African Rice Flour Blends for Household Consumption
The proximate and sensory properties of African yam beans (Stephenostylis stenocarpa) and African rice (Oryza glaberrima) snacks (queen cakes and chin-chin) were determined. African yam beans seeds and African rice grains flour were processed into flour and used as composite flour for snacks' p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Home Economics & Hospitality Management Education, University of Nigeria, P.M.B. 41001, Nsukka, Nigeria.
2022-07-01
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| Series: | International Journal of Home Economics, Hospitality and Allied Research |
| Subjects: | |
| Online Access: | https://www.ijhhr.org/wp-content/uploads/10.5281zenodo.7070683.pdf |