Proximate and Mineral Compositions of Noodles Made from Triticum durum, Digitaria exilis, Vigna ungu

• 作 者: Catherine A.Orisa Ukpong SUdof
• 机 构: DepartmentofFoodScience&,Technology,DepartmentofHomeEconomics
• 出 处: 食品科学与工程:英文版(美国)
• 发表日期: 2019年7期
• 关键词: PROXIMATE MINERAL acha COWPEA Moringa oleifera

The objective of this study was to determine the proximate,mineral and sensory properties of noodles prepared from blends of Triticum durum(wheat),Digitaria exilis(acha),Vigna unguiculata(cowpea)flours and Moringa oleifera leaf powder(MLP).The flour sampl