Durodoluwa Joseph Oyedele

Proximate, Mineral, Sensory Evaluations and Shelf Stability of Chinchin Enriched with Ugu and Indian Spinach Vegetables

Olubukola, Akindele, Olasunkanmi, Gbadamosi, Kehinde, Taiwo, Durodoluwa Joseph Oyedele & Clement Adebooye · International Journal of Biochemistry Research & Review · 2017

The utilization of Indian spinach and ugu vegetables in the enrichment of chinchin was investigated with a view to providing information on the nutritional value of enriched chinchin. The vegetables (dried and crushed) were incorporated into wheat flour at 1.5%, 3% and 5% levels...