Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks
Talknice Z Jombo,
Tendesai A Mwayera,
Getrude Ndari
et al.
Abstract:BACKGROUNDCowpea is a rich source of low‐cost protein, but it remains underutilised due to the development of the hard‐to‐cook phenomenon. However, milling hard‐to‐cook (HTC) seeds has shown potential for their utilisation in developing food products. Also, yellow maize is a relatively underutilised grain that is rich in nutrients, including vitamin A. Extrusion cooking of blends including yellow maize and HTC cowpea in snack formulations has the potential to improve their utilisation. Therefore, the objective… Show more
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