Evaluation Of The Proximate And Functional Properties Of African Yam Bean Flour And Ighu Mixtures

OKEZIE RUTH OGECHI | 67 pages (12860 words) | Projects

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

OKEZIE, O (2021). Evaluation Of The Proximate And Functional Properties Of African Yam Bean Flour And Ighu Mixtures. Repository.mouau.edu.ng: Retrieved Mar 28, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-proximate-and-functional-properties-of-african-yam-bean-flour-and-ighu-mixtures-7-2

MLA 8th

OGECHI, OKEZIE. "Evaluation Of The Proximate And Functional Properties Of African Yam Bean Flour And Ighu Mixtures" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 06 Dec. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-proximate-and-functional-properties-of-african-yam-bean-flour-and-ighu-mixtures-7-2. Accessed 28 Mar. 2024.

MLA7

OGECHI, OKEZIE. "Evaluation Of The Proximate And Functional Properties Of African Yam Bean Flour And Ighu Mixtures". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 06 Dec. 2021. Web. 28 Mar. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-proximate-and-functional-properties-of-african-yam-bean-flour-and-ighu-mixtures-7-2 >.

Chicago

OGECHI, OKEZIE. "Evaluation Of The Proximate And Functional Properties Of African Yam Bean Flour And Ighu Mixtures" Repository.mouau.edu.ng (2021). Accessed 28 Mar. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-proximate-and-functional-properties-of-african-yam-bean-flour-and-ighu-mixtures-7-2

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