In- vitro Protein Digestibility, Starch Digestibility and Sensory Property of Fermented and Extruded Blends of Cassava and African Yam Beans

doi:10.47310/iajnfs.2021.v02i02.001

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Research Article | Volume 2 Issue 2 (July-Dec, 2021)

In- vitro Protein Digestibility, Starch Digestibility and Sensory Property of Fermented and Extruded Blends of Cassava and African Yam Beans

Ayomide

O. Omojokun Anthony

O. Ojokoh

Felix

A. Akinyosoye

Under a Creative Commons license

Open Access

DOI : 10.47310/iajnfs.2021.v02i02.001

Published

Sept. 10, 2021

Abstract

Cassava, African yam bean, aroma, colour, texture, protein, starch.

Keywords

Cassava

African yam bean

Aroma

Colour

Texture

Protein

Starch.

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