Babcock University Research Portal

Utilization of Bambara Groundnut Flour Blends Production

Authors: Alozie E., Iyam A., Lawal , Udofia , & ANI Ime

Publication Type: Journal article

Journal: Journal Of Food Technology

ISSN Number:

Downloads

Views

Abstract

Blends of Bambara Groundnut Flour ( BGF) and Wheat Flour (WF) were used at various ratios (100:0,20:80,25:75,50:50,0:100),respectively in the production of bread samples. The 100% Wheat Flour(WF) bread served as control . Proximate composition of bread samples produced from the flour blends was determined and they were subjected to sensory evaluation. Results of proximate composition showed a significant increase(p<0>

Access to Documents

External Link
Download
Digital Object Identifier

Keywords

Alozie,Y.E Iyam,M.A Lawal,O. Udofia,U. ANI,I. . (2009). Utilization of Bambara Groundnut Flour Blends Production, 7 (), 111-111.

Alozie,Y.E Iyam,M.A Lawal,O. Udofia,U. ANI,I. . "Utilization of Bambara Groundnut Flour Blends Production" 7, no (), (2009): 111-111.

Alozie,Y.E and Iyam,M.A and Lawal,O. and Udofia,U. and ANI,I. and . (2009). Utilization of Bambara Groundnut Flour Blends Production, 7 (), pp111-111.

AlozieYE, IyamMA, LawalO, UdofiaU, ANII, . Utilization of Bambara Groundnut Flour Blends Production. 2009, 7 ():111-111.

Alozie,Y. E., Iyam,M. A., Lawal,O. , Udofia,U. , and ANI,Ime . "Utilization of Bambara Groundnut Flour Blends Production", 7 . (2009) : 111-111.

A.Y. E. I.M. A. L.O. U.U. & A.Ime , "Utilization of Bambara Groundnut Flour Blends Production" vol.7, no., pp. 111-111, 2009.

Access to Documents

Keywords

About Us

Admissions

Contact Us

Policies

ALUMNI

STUDENT POPULATION