J. N. Ishiwu

Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

J. N. Okafor, J. N. Ishiwu & J. E. Obiegbuna · Asian Food Science Journal · 2021

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sor...