Effect of Processing Methods on the Physicochemical, Antinutrient and Pasting Properties of Three Commonly Consumed Soup Thickeners in Nigeria
J. Eke-Ejiofor & C. U. Awajiogak · Asian Food Science Journal · 2019
The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from these seeds were produced afte...
Open access
Research Article
10.9734/afsj/2019/v13i430115