Chemical and Functional Properties of Blends Made from Unripe Plantain (<i>Musa Paradisiaca</i>) and African Yam Bean (<i>Sphenostylis Stenocarpa</i>) Flours for Stiff Dough (<i>Àmàlà</i>) Preparation
Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2021-10-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/216602 |