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Academic literature on the topic 'Cowpea flour blends'
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Journal articles on the topic "Cowpea flour blends"
Ayo J. A., Ibrahim A. N., Orafa, P. N., Omolagu A. C., Gbuusu, B., and Vongfa A. C. "Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous." Asian Food Science Journal 23, no. 1 (2024): 49–65. http://dx.doi.org/10.9734/afsj/2024/v23i1694.
Full textBello, Florence Abolaji, and Unyime D. Esin. "Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour." Food Science and Applied Biotechnology 6, no. 2 (2023): 282. http://dx.doi.org/10.30721/fsab2023.v6.i2.280.
Full textWasswa, MS, R. Fungo, and JH Muyonga. "Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges." African Journal of Food, Agriculture, Nutrition and Development 21, no. 105 (2021): 18965–79. http://dx.doi.org/10.18697/ajfand.105.21395.
Full textOlaniran, Abiola Folakemi, Clinton Emeka Okonkwo, Omorefosa Osarenkhoe Osemwegie, et al. "Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends." International Journal of Food Science 2020 (October 28, 2020): 1–10. http://dx.doi.org/10.1155/2020/8873341.
Full textRenzetti, Stefano, Heikki Aisala, Ruth T. Ngadze, Anita R. Linnemann, and Martijn W. Noort. "Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception." Foods 12, no. 4 (2023): 689. http://dx.doi.org/10.3390/foods12040689.
Full textOhaegbulam, P. O., V. C. Anyabuike, P. H. Ijeoma, and C. B. Ugochukwu. "International Science View Journal (Proximate Composition, Amino acid and Sensory profiles of bread made from wheat, monkey kola and differently-processed cowpea)." Science View Journal 4, no. 2 (2023): 292–300. http://dx.doi.org/10.55989/buvg5426.
Full textNkanga, A. U. and Inyang, U. E. "Quality Evaluation of Flour and Crackers Made from Acha and Orange-Fleshed Sweet Potato Composite Flour Supplemented with Fermented Cowpea Flour." African Journal of Agricultural Science and Food Research 16, no. 1 (2024): 01–19. http://dx.doi.org/10.62154/ajasfr.2024.016.010380.
Full textJ, Eke-Ejiofor. "Nutrient and Sensory Evaluation of Cowpea -Acha Flour Blend in Pudding Production." Food Science & Nutrition Technology 4, no. 1 (2019): 1–11. http://dx.doi.org/10.23880/fsnt-16000174.
Full textUbbor, S. C., D. C. Arukwe, V. C. Ezeocha, O. N. Nwoso, B. N. Iguh, and O. G. Nwibo. "PRODUCTION AND QUALITY EVALUATION OF READY TO EAT EXTRUDED SNACKS FROM FLOUR BLENDS OF ACHA-COWPEA AND SWEET POTATO STARCH." FUDMA JOURNAL OF SCIENCES 6, no. 4 (2022): 245–153. http://dx.doi.org/10.33003/fjs-2022-0604-1071.
Full textAdigwe, N. E., D. B. Kiin-Kabari, and N. J. T. Emelike. "Nutritional Quality and In vitro Protein Digestibility of Complementary Foods Formulated from Maize, Cowpea and Orange-Fleshed Sweet Potato Flours: A Preliminary Study." Asian Food Science Journal 22, no. 2 (2023): 25–37. http://dx.doi.org/10.9734/afsj/2023/v22i2619.
Full textBook chapters on the topic "Cowpea flour blends"
Shakpo, I. O., O. F. Osundahunsi, and T. N. Fagbemi. "Effect of Cowpea Enrichment on Some Quality Parameters of Maize: Cowpea Flour Blends." In Current Perspectives in Agriculture and Food Science Vol. 3. B P International (a part of SCIENCEDOMAIN International), 2023. http://dx.doi.org/10.9734/bpi/cpafs/v3/4926b.
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