Physicochemical, thermal, and functional properties of gari (fermented‐cassava product) enriched with cowpea hull at different stages of production
Abstract Gari was produced using the traditional method and enriched with freshly produced cowpea hull in wet form to improve the nutritional composition. The objective of this study was to examine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-03-01
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| Series: | Food Bioengineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fbe2.12043 |