Nutritional Attributes of Baked Products from Composite Flour of Wheat and Pigeon Pea
Kayode Ajayi, Paulina O. Adeniyi, Omotola M. Taiwo, Ibidayo A. Alebiosu & Faith O. Momoh · Current Journal of Applied Science and Technology · 2020
The goal of this study was to develop bread and biscuit from mixture of wheat and pigeon pea flours and examine the nutritional quality of the two products. The composite flour blend was formulated using wheat and pigeon pea flours in ratio 90:10, 80:20 and 70:30 (wheat: pigeon p...
Open access
Research Article
10.9734/cjast/2019/v38i630467