Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends
Chinchin has been identified to be one the favoured food items and a much-relished pastry which has been eaten as dessert or snack. This study aimed at evaluating the nutritional quality and organoleptic properties of black-pepper enriched Chinchin produced from plantain-tigernuts composite flour. M...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Informa UK Limited
2019
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/101333 |
Similar Items: Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends
- Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations
- Multitrait selection for higher agronomic and tuber yield-related traits in tiger nut (Cyperus esculentus L.) genotypes
- Innovation in Tigernut (Cyperus Esculentus L.) milk production: in situ hydrolysis of starch
- Discovery and Diagnosis of a New Sobemovirus Infecting Cyperus esculentus Showing Leaf Yellow Mosaic and Dwarfism Using Small-RNA High Throughput Sequencing
- Descriptors for black pepper (Piper nigrum L.)
- Descriptores para pimienta negra (Piper nigrum L.)