Online since: October 2021
Description: This "Sustainable Food Production" volume reports about the last research on the nutritional value of the Nigerian dish Moi-Moi. Increasing substitution of cowpea with white maize resulted in enhancing the nutritional value in Moi-Moi samples. With these improvements, Moi-Moi samples along with other nutritious foods will prevent hidden hunger, weaning deficiencies in infants, protein-energy malnutrition.
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Physicochemical, Atwater Factor and Acceptability Changes of Moi-Moi Prepared from Cowpea (Vigna unguiculate (L) Walp) as a Function of White Maize Substitution
Authors: Innocent N. Okwunodulu, C. Chisom Osuagwu, U. Anselm Onwuzuruike, U. Comfort Uzochukwu
Citation: I. N. Okwunodulu et al., "Physicochemical, Atwater Factor and Acceptability Changes of Moi-Moi Prepared from Cowpea (Vigna unguiculate (L) Walp) as a Function of White Maize Substitution", Sustainable Food Production, Vol. 10, pp. 1-16, 2021 Visitors: Downloads: |