H. C. Okonkwo

Proximate, Microbial and Sensory Properties of Moi-Moi Produced with Crayfish and Grasshopper

A. T. Victor-Aduloju, H. C. Okonkwo, J. C. Osuji, N. J. Ukachi, I. W. Okonkwo, P. I. Okafor, T. M. Uchegbu, C. C. Ezegbe & A. J. Olopade · Microbiology Research Journal International · 2021

The research assessed the proximate, microbial and sensory properties of moi-moi produced with crayfish and grasshopper (Zonocerus variegatus).  Cowpea seed, crayfish and grasshoppers were processed into flours using standard procedures. Cowpea-crayfish flour and cowpea-grasshopp...