functional and pasting properties.

Physicochemical, Functional and Pasting Properties of Garri Fortified with Soybean Flour

P. C. Obinna-Echem & P. A. Amgbeye · Asian Food Science Journal · 2021

Aim: This study evaluated the physicochemical, functional and pasting properties of garri fortified with soybean flour. Methodology: Soybean flour was incorporated into the garri prior to garrification at a ratio of 10, 20, 30, 40 and 50% for samples A, B, C, D and E respectively...