Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour
Justina Y. Talabi, Babawande A. Origbemisoye, Beatrice O. Ifesan & Victor N. Enujuigha · Asian Food Science Journal · 2019
The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma...
Open access
Research Article
10.9734/afsj/2019/v12i430092