Improved Yam-Baobab-Tamarind flour blends: Its potential use in extrusion cooking
This project was aimed at determining the physicochemical properties of water yam-baobab-tamarind flour composites and its potential use in extrusion cooking. Proximate and mineral composition of Baobab (B), Yam (Y), and Tamarind (T) were determined. Six blends of composite flours were formulated an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-11-01
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| Series: | Scientific African |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227619306878 |