cowpea flour

Production and Quality Evaluation of Pounded Yam Flour Substituted with Cowpea Flour

Allbright Ovuchimeru AMADI, Chinyere Winifred ADIGWE, Olaoluwa JOLAOSO & Banimibo-Ofori DAFFE · Asian Food Science Journal · 2026

The main objective of this study was to produce and evaluate the quality of pounded yam flour substituted with cowpea flour. The yam and cowpea flours were prepared and mixed at the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 for samples A, B, C, D and E respectively, while 100...

Open access Research Article 10.9734/afsj/2026/v25i2856

Proximate Quantification and Sensory Assessment of Moi-Moi Prepared from Bambara Nut and Cowpea Flour Blends

Innocent N. Okwunodulu, Grace C. Peter & Felicia U. Okwunodulu · Asian Food Science Journal · 2019

Background: Moi-moi is a popularly relished snack in Nigeria prepared from cowpea which is deficient in essential sulphur containing amino acids but rich in lysine and some vitamins. Bambara nut is rich in essential amino acids, fiber, calcium, iron, carotene, oil, carbohydrate,...

Open access Research Article 10.9734/afsj/2019/v9i230008