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