Cowpea‐amala was produced from yam flour and cowpea flour blends. Cowpea flour substitution was at 0, 10 per cent, 20 per cent and 40 per cent. All fortified samples showed better nutrient composition than the control. The protein (7.28 per cent), ash (3.58 per cent), Na (0.08 per cent), K (0.89 per cent), Zn (0.0025 per cent) Ca (0.11 per cent) and Mg (0.008 per cent) of cowpea flour substitution at 40 per cent was highest. Amala prepared from these blends was not significantly different in taste, flavour and texture from the control. Higher scores were given with regards to colour and general acceptability in all amala samples. Also none of the samples were rejected.
Ashay, O., Fasoyiro, S. and Lawal, R. (2001), "Effect of fortification on the compositional and sensory attributes of cowpea‐amala", Nutrition & Food Science, Vol. 31 No. 2, pp. 88-91. https://doi.org/10.1108/00346650110367017Download as .RIS
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