Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends
J. A. Ayo & E. Okoye · Asian Food Science Journal · 2020
This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional proper...
Open access
Research Article
10.9734/afsj/2020/v16i330175