Open AccessProximate composition and organoleptic evaluation of cowpea (Vignaugu culata) and soybean (Glycine max) blends for the production of Moi-moi and Ekuru (steamed cowpea paste)
Author(s) -
Gabriel F. Ogundele,
Basirat A. Ojubanire,
Oluwaseun Peter Bamidele
Publication year - 2015
Publication title -
journal of experimental biology and agricultural sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.108
H-Index - 2
ISSN - 2320-8694
DOI - 10.18006/2015.3(2).207.212
Subject(s) - organoleptic , glycine , food science , proximate , vigna , manihot esculenta , composition (language) , chemistry , biology , agronomy , biochemistry , art , amino acid , literature