Sensory and nutritional quality of Madiga produced from composite flour of wheat and sweet potato

Pakistan Journal of Nutrition

Volumn 10, Issue 11, 2011, Pages 1004-1007

  Idolo, Ifie ^a  

^a DELTA STATE UNIVERSITY   (Nigeria)

Author keywords

Madiga; Nutritional quality; Sensory evaluation; Sweet potato; Wheat sweet potato composite flour

Indexed keywords

ASCORBIC ACID; CARBOHYDRATE; MAGNESIUM; PYRIDOXINE; RETINOL;

AROMA; ARTICLE; BREAD; CARBOHYDRATE ANALYSIS; FAT CONTENT; FIBER; FLOUR; FOOD ANALYSIS; FOOD COLOR; FOOD TEXTURE; MADIGA; NONHUMAN; NUTRITIONAL VALUE; SCORING SYSTEM; SUPPLEMENTATION; SWEET POTATO; TASTE; WHEAT;

EID: 82855167369     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2011.1004.1007     Document Type: Article

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