Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours

Author:

Okolie Pius IfeanyiORCID,Temitope Coker Muibat,Okolie Emilymary Chima,Oke Emmanuel Kehinde,Agboola Kudirat Aina,Abayomi Solomon Olutayo

Publisher

Elsevier BV

Reference54 articles.

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2. Traditional preparations and uses of maize in Nigeria;Abdulrahaman;Ethnobotanical Leaflets,2006

3. Effect of varieties on the proximate, nutritional and anti-nutritional composition of nine variants of AYB seeds (Sphenostylis stenocarpa);Abioye;Donnish Journal of Food Science and Technology,2015

4. Production and Quality Evaluation of Water Yam: Sesame Based Snack (Akuto);Adeniyi;European Journal of Agriculture and Food Sciences,2020

5. Effect of co-fermentation on nutritional composition, anti-nutritional factors and acceptability of cookies from fermented sorghum (Sorghum bicolor) and soybeans (Glycine max) flour blends;Adeyeye;Journal of Culinary Science & Technology,2019

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