Optimization of Legume-based Stiff Dough: Impacts on Composition and Functional Properties
Okafor, Ebelechukwu Nwamaka, Udensi Eberechukwu Akalihu & Oganezi, Nuria Chinonyerem · Asian Food Science Journal · 2025
This study investigated the effect of optimization of process techniques for the production of Bambara groundnut flour and optimization of ingredient formulation for legume-based stiff dough, with an aim to improve nutritional composition and functional properties, while retainin...
Open access
Research Article
10.9734/afsj/2025/v24i2771