Evaluation Of The Proximate And Functional Properties Of African Yam Bean Flour And Ighu Mixtures
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ABSTRACT
African yarn bean flour was produced and mixed with Ighu in different proportions ranging from 0-100%. Proximate, functional and sensory properties of the mixtures were analysed. Addition of African yarn bean flour significantly (p<0.05) increased the fat, protein and ash contents. Carbohydrate content decreased with increase in African yarn bean flour. Bulk density and water absorption capacity were significantly
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APA
OGECHI, O. R. (2021). Evaluation Of The Proximate And Functional Properties Of African Yam Bean Flour And Ighu Mixtures. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/evaluation-of-the-proximate-and-functional-properties-of-african-yam-bean-flour-and-ighu-mixtures-7-2
MLA
OGECHI, OKEZIE RUTH. "Evaluation Of The Proximate And Functional Properties Of African Yam Bean Flour And Ighu Mixtures." Michael Okpara University of Agriculture, 6 Dec. 2021, http://repository.mouau.edu.ng/works/evaluation-of-the-proximate-and-functional-properties-of-african-yam-bean-flour-and-ighu-mixtures-7-2. Accessed June 8, 2026.
Chicago
OGECHI, OKEZIE RUTH. "Evaluation Of The Proximate And Functional Properties Of African Yam Bean Flour And Ighu Mixtures." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/evaluation-of-the-proximate-and-functional-properties-of-african-yam-bean-flour-and-ighu-mixtures-7-2