Sensory Properties of ‘Akara’ and ‘Moimoi’ Prepared from Cowpea Grains Preserved with Mixtures of Neem and Moringa Seed Oils

Autor:	Ilesanmi, JOY, Nkama, I
Jazyk:	angličtina
Rok vydání:	2017
Předmět:	“Akara” ‘moimoi’ sogginess sponginess taste
Zdroj:	Nigerian Food Journal; Vol 35, No 1 (2017); 8-14
ISSN:	0189-7241
Popis:	The effect of preserving cowpea grains with various mixtures and concentrations of neem and moringa seed oils on the sensory properties of ‘akara’ and ‘moimoi’ prepared from the stored cowpea was investigated. The results indicate that ‘akara’ prepared from cowpea grains treated with ratio 1:3/2.5μl/g neem-moringa oils was significantly (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=78975075580c::7b0c5effffd8ed336d7a201b936520ee https://www.ajol.info/index.php/nifoj/article/view/162702 Zobrazit plný text záznamu