Abstract:This study evaluated the quality characteristics of strips produced from blends (%) of soybean and cassava flours. Wholesome cassava roots and soybean grains were procured and processed into flours. Seven blends of soybean and cassava flour blends were formulated (0:100, 100:0, 50:50, 40:60, 20:80, 60:40 and 80:20) while 100% wheat flour served as control. Strips were produced from the blends. The composite flours were analyzed for their functional properties while the proximate, mineral, vitamin, antinutrient… Show more
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