Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours
Horsefall D. Mepba, Nkechi Juliet Tamuno Emelike, Emmanuel Agiriga & Emmanuel Uchechi Mary · Asian Food Science Journal · 2021
The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambar...
Open access
Research Article
10.9734/afsj/2021/v20i830327