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Please use this identifier to cite or link to this item: http://hdl.handle.net/1807/3104

Title: Quality Evaluation of Ebiripo using Cocoyam/Soybean/Soyresidue Blends
Authors: Sowonola, O. A.
Ashaye, O. A.
Akinde, B. A
Keywords: Food Safety & Technology
Ebiripo, Fortified, soyflour, soyresidue. ft02009
Issue Date: Jan-2002
Publisher: Innovative Institutional Communications
Citation: The Journal of Food Technology in Africa 7(1)
Abstract: An attempt was made to evaluate the nutritional status of ebiripo using cocoyam/soyflour/soyresidue blends. Ebiripo fortified with 40% soyflour was significantly higher in protein (28%) and fat (8.4%) than the other ebiripo samples. Unfortified ebiripo was the highest in ash (7.23%) and total carbohydrate (28.77%). Ebiripo fortified with 10% soyflour was significantly higher in K (1.53%) and Ca (0.62%). Generally, unfortified ebiripo was higher in general acceptability and ebiripo fortified with soyflour was better accepted than ebiripo fortified with soyresidue.
URI: http://bioline.utsc.utoronto.ca/archive/00002006/01/ft02009.pdf
Appears in Collections:Bioline International Legacy Collection

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