Sensory Analysis of Porridges Processed from Flours of Palmyra New Shoots Enriched with Powders of Moringa oleifera Leaflets and Vigna unguiculata Beans
Mahan Makado Romuald, Konan N’Guessan Ysidor, Sidibe Daouda, Deigna-Mockey Viviane, Coulibaly Adama, Ezoua Pierre & Biego Godi Henri Marius · Biotechnology Journal International · 2017
The current study focuses on the sensory properties of fifteen (15) composite porridges processed from flour of new shoots tubers of Borassus aethiopum Mart basis. The composite flours were processed from mixture of various ratios of B. aethiopum flour (BAM) and powders of beans...
Open access
Research Article
10.9734/BJI/2017/33076