Skip to main content
Journal ArticleOPEN ACCESS

Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours

  • Yetunde Ezinwanyi A
International Journal of Nutrition and Food Sciences (2017) 6(2) 105
DOI: 10.11648/j.ijnfs.20170602.17
N/ACitations
Citations of this article
28Readers
Mendeley users who have this article in their library.

Abstract

… Moringa oleifera is a nutritious plant with potential uses for all … Moringa oleifera seeds are good sources of minerals, … Substituting cassava flour with Moringa oleifera seed flour in gari …

Cite

CITATION STYLE

APA

Yetunde Ezinwanyi, A. (2017). Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours. International Journal of Nutrition and Food Sciences, 6(2), 105. https://doi.org/10.11648/j.ijnfs.20170602.17

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free