Effect of Processing on the Antinutrient Content of Extruded Snacks from Cocoyam –Bambara Groundnut Flour Blends
Bulus Daniel Sadiq, Iro Nkama & Omah C. Esther · Asian Food Science Journal · 2022
Snacks from the blends of cocoyam and Bambara groundnut composite flour blends were developed through extrusion cooking Technology. Response Surface Methodology (RSM), formulations, and optimization of the process variables. The objective was to establish the optimum level of the...
Open access
Research Article
10.9734/afsj/2022/v21i930449