Harnessing the Potential of Local Snacks Produced from African Yam Beans and Local Rice for Improved and Sustainable Livelihoods in Nigeria

Harnessing the Potential of Local Snacks Produced from African Yam Beans and Local Rice for Improved and Sustainable Livelihoods in Nigeria

This study was designed to develop snacks utilizing composite flour blends of African yam beans and African rice, focusing on their proximate composition and sensory qualities. Flours were produced from African yam beans and African rice grains. The composite flours of African yam bean and African r...

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Bibliographic Details
Main Authors: Chidiebere I. Nwakanma, Ezinne P. Obinwa, Salomi O. Onoriode, Clara N. Okoroafor, Chima, Ejeabukwa
Format: Article
Language:English
Published: Department of Home Economics & Hospitality Management Education, University of Nigeria, P.M.B. 410001, Nsukka, Nigeria. 2024-12-01
Series:International Journal of Home Economics, Hospitality and Allied Research
Subjects:
african rice
african yam beans
proximate composition
sensory evaluation
snacks
Online Access:https://www.ijhhr.org/-vol-3-issue-2/10-57012-ijhhr-v3n2-009/
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