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Olayiwola I, Folaranmi F, Adebowale AA, et al. Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour. Food Sci Nutr. 2013;1(3):228-234doi: 10.1002/fsn3.30.
Olayiwola, I., Folaranmi, F., Adebowale, A. A., Oluseye, O., Ajoke, S., & Wasiu, A. (2013). Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour. Food science & nutrition, 1(3), 228-234. https://doi.org/10.1002/fsn3.30
Olayiwola, Ibiyemi, et al. "Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour." Food science & nutrition vol. 1,3 (2013): 228-234. doi: https://doi.org/10.1002/fsn3.30
Olayiwola I, Folaranmi F, Adebowale AA, Oluseye O, Ajoke S, Wasiu A. Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour. Food Sci Nutr. 2013 Mar 06;1(3):228-234. doi: 10.1002/fsn3.30. eCollection 2013 May. PMID: 29387351; PMCID: PMC5779323.
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Food Sci Nutr. 2013 Mar 06;1(3):228-234. doi: 10.1002/fsn3.30. eCollection 2013 May.

Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour.

Food science & nutrition

Ibiyemi Olayiwola, Funmi Folaranmi, Abdul-Rasaq A Adebowale, Onabanjo Oluseye, Sanni Ajoke, Afolabi Wasiu

Affiliations

  1. Department of Nutrition and Dietetics Federal University of Agriculture Abeokuta Ogun Nigeria.
  2. Department of Food Science and Technology Federal University of Agriculture Abeokuta Ogun Nigeria.

PMID: 29387351 PMCID: PMC5779323 DOI: 10.1002/fsn3.30

Abstract

The study was conducted to improve cocoyam-based recipes (steamed cocoyam paste [

Keywords: Cocoyam‐based recipes; cowpea flour; development; nutritional evaluation; protein quality; sensory evaluation

References

  1. Int J Food Sci Nutr. 2003 Jan;54(1):97-109 - PubMed
  2. Z Ernahrungswiss. 1986 Dec;25(4):220-7 - PubMed

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