Nutritional stability of instant Kunun zaki flours produced from millet-malted cowpea and millet-malted soybean during the 3 months storage
The study investigated the changes in crude protein content, moisture, fat, total sugar, and thiobarbituric acid (TBA) value) of instant Kunun zaki powder packaged in polyethylene and stored for 90 days. Instant Kunun zaki powder was prepared from millet-cowpea malt (MCm) and millet-soybean malt (MS...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2017-09-01
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| Series: | Food Research |
| Subjects: |