Nwabude, C.G

Proximate and Sensory Evaluation of Snack Bars Made from Water Yam and Oat Spiced with Cinnamon and Mustard Seed

Nwabude, C.G & A.T. Victor-Aduloju · Asian Journal of Food Research and Nutrition · 2025

Aims: To produce snack bars from water yam and oat spiced with cinnamon and mustard seed, to determine the proximate composition of the snack bars and to rate the sensory attributes of the snack bars. Study Design: Quantitative and laboratory experiment. Place and Duration of Stu...