Minerals and Functional Properties of Biscuits Produced From the Flour Blends of Fairly Ripe Banana, Pigeon Pea and Sweet Potato
Microbiological Evaluation of Maize Pudding Produced From Maize, Bambara Groundnut and African Yam Bean
Microbial and Consumer Acceptability of Cake Baked From Composite Flour of Cassava, Wheat-soy Flour Blends
Functional Properties of Cowpea Flour and Sensory Qualities of Moin-moin Produced From Three Varieties of Cowpea Seeds
Functional and Consumer Acceptability of Ogi Produced From Maize (Zea May) Fortified With Soybean (Glycine Max)
Effects of Wheat Flour Supplementation on the Functional Properties and Mineral Composition of Plantain Wheat Blends
Effect on Processing and Legume Inclusion (Pigeon Pea) on the Sensory and Chemical Composition of Maize Pudding
Effect of Processing Methods on the Physicochemical, Microbiological and Sensory Properties of Enriched Maize Snacks (Ipekere Agbado)
Effect of Various Temperatures on the Nutritional Composition of Fermented African Locust Bean (Parkia Biglobosa) Seeds