Quality evaluation and physico-chemical properties of blends of fermented cassava flour (lafun) and pigeon pea flour
This study evaluates the quality of blends of fermented cassava flour (lafun) and pigeon pea flour and stiff Amala-lafun produced from the blends. The blends were produced using five different proportions of fermented cassava flour and pigeon pea flour in ratio 90:10 (CPF), 80:20 (CPP), 70:30 (PCF),...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-07-01
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| Series: | Scientific African |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S246822762100137X |