Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain‐Based Dough in West Africa
EH Gnagne, OK Kouadio, C Nindjin… - Journal of Food …, 2023 - Wiley Online Library
This study is aimed at evaluating the physicochemical and sensory characteristics of
developed instant foutou flour. Blanched semiripe plantain dried flakes …
developed instant foutou flour. Blanched semiripe plantain dried flakes …
Evaluation of Physicochemical and Sensory Properties of Composite Flour from Cocoyam and Mungbean and Their Fufu-Like Products: Composite Flour from …
This study evaluated the physiochemical and sensory properties of composite flour from
cocoyam and mungbean and their fufu-like products. Cocoyam and mungbean flours were …
cocoyam and mungbean and their fufu-like products. Cocoyam and mungbean flours were …
Proximate, total starch, glycemic index, glycmic load and sensory analysis of fufu analogue products from maize residue
JC Ndulaka, NE Obasi, GI Onwuka, TE Esihe - Journal of Agriculture and …, 2024 - ajol.info
Production and evaluation of fufu analogue products from maize residue were studied.
Maize residue was blended with different quantities of food binders (psyllium husk and …
Maize residue was blended with different quantities of food binders (psyllium husk and …