Chemical and Functional Properties of Chin-Chin from Wheat, Soybean and Millet Flour Blends
Love Nchekwube Onuoha, Ernest Eguono Emojorho, Onyekachukwu Mabel ADINKWU, Kugbere EMUMEJAYE, Roseline Nebechi OBETTA, Charles Chukwudi OGBOLI & Faith Efe OHWO · Asian Journal of Advanced Research and Reports · 2025
Determining the proximate, functional, and antinutritional characteristics of chinchin produced with soybean and millet flour was the aim of the study. The proximate, functional, and antinutritional qualities of flour samples made from different millet and soybean flours were exa...
Open access
Research Article
10.9734/ajarr/2025/v19i101171