COMPARATIVE ASSESSMENT OF PROXIMATE, FUNCTIONAL AND SENSORY PROPERTIES OF COCOYAM FLOUR AND YAM FLOUR. (ELUBO)

Salawu Olabisi Ajibola
Food Science and Technology, Federal University of Agriculture, Abeokuta
October, 2014
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Abstract

The study was conducted to compare the functional, proximate and sensory properties of cocoyam and yam flour (Elubo).