Evaluation of Chemical, Physical and Functional Properties of Extruded Snacks from Blends of Acha Grain, Jackbean and Pawpaw Pormace Flours
A. I. Fakolujo & A. V. Adelugba · Asian Food Science Journal · 2021
Aims: To produce protein and fibre enriched extruded product that can be used as a protein supplement by combining legumes, cereal and fruits, evaluate the proximate properties of the snacks, evaluate anti-nutritional factors in the snacks, assess the functional properties of the...
Open access
Research Article
10.9734/afsj/2021/v20i530302