Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

<p>Cassava (<em>Manihot esculenta </em>Crantz) and cowpea (<em>Vigna unguiculata</em> L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and funct...

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Bibliographic Details
Main Authors:	Abiodun Adekunle Olapade, Mary Abimbola Adeyemo
Format:	Article
Language:	English
Published:	ISEKI_Food Association (IFA) 2014-10-01
Series:	International Journal of Food Studies
Subjects:	Cassava, cowpea, wheat, cookies, physico-chemical and organoleptic qualities
Online Access:	https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/213

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