Effect of African Yam Bean Flour as an Extender on the Physicochemical and Sensory Properties of Cooked Beef Sausage
G. A. Amadi, M. A. H. China, A. E. Ujong & M. Christian · European Journal of Nutrition & Food Safety · 2022
Purpose: The effect of African yam bean flour as an extender on the physicochemical and sensory properties of cooked beef sausage was studied. Methodology: Sausage samples were produced using beef and African yam bean flour (AYBF) as extender at 5%, 10%, 15% and 20% substitution...
Open access
Research Article
10.9734/ejnfs/2022/v14i730512