Potentials of indigenous chicken eggs in the preparation of cake and chin chin

Potentials of indigenous chicken eggs in the preparation of cake and chin chin

In this study, the potential of indigenous egg as functional ingredient in cake and chin chin was investigated. The proximate, colour and sensory characteristics of the pastries evaluated using standard methods. Indigenous eggs showed higher protein content (14.83%) than the exotic (13.61%) eggs. Th...

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Bibliographic Details
Main Authors: Samson A. Oyeyinka, Sarat Olatunbosun, Adewumi T. Oyeyinka, Mutiat A. Balogun, Adegbola A. Dauda, Muinat A. Obalowu, Abdul-Hameed A. Badmos, John K. Joseph
Format: Article
Language:English
Published: Elsevier 2019-10-01
Series:Journal of the Saudi Society of Agricultural Sciences
Online Access:http://www.sciencedirect.com/science/article/pii/S1658077X1730262X

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http://www.sciencedirect.com/science/article/pii/S1658077X1730262X

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