Quality Evaluation of Sorghum-Malted Cowpea flour Blend for Biscuit Making Using Albino Rat to Test its Suitability for Consumption
J. A. Ayo, V. I. Ayo, D. S. Oyedele, J. A. Ankeli & N. Joshua · Asian Journal of Food Research and Nutrition · 2023
The study investigated the quality evaluation of sorghum and malted cowpea flour blends for biscuit making. The malted cowpea was substituted at 0, 5,10, 15 and 100% into the sorghum flour to produced sorghum -malted cowpea flour blends and were used to produce biscuits. The pro...
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Research Article