Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding

Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding

This study assessed the nutrient composition, physicochemical, functional and sensory properties of flour blends prepared from cooking banana, pigeon pea and orange fleshed sweet potato flour blends for use as complementary food. Fourteen blends were generated using the simplex centroid mixture desi...

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Bibliographic Details
Main Authors: ABIODUN ADEROJU ADEOLA, OLUWATOBILOBA MARGARET SOLOLA, OLALEKAN APATA, EHIMEN RITA OHIZUA
Format: Article
Language:English
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2019-01-01
Series:Croatian Journal of Food Science and Technology
Online Access:https://hrcak.srce.hr/file/322201

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