Proximate Composition, Functional Properties and Sensory Evaluation of Stiff Dough (Amala) Prepared from Okara Fortified Plantain-Sorghum Flours
N. O. Ilelaboye & T. I. Ogunsina · Asian Food Science Journal · 2018
The study investigated the proximate composition and some functional properties of okara (soymilk residue) fortified plantain-sorghum composite flours and assessed the consumer's acceptability of stiff dough (Amala) prepared from the flours. Composite flours produced from plantai...
Open access
Research Article
10.9734/AFSJ/2018/44093