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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 7, No. 1, 2002, pp. 30-32
Bioline Code: ft02009
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 7, No. 1, 2002, pp. 30-32

 en Quality Evaluation of Ebiripo using Cocoyam/Soybean/Soyresidue Blends
Sowonola O. A., Ashaye O. A., and Akinde B. A

Abstract

An attempt was made to evaluate the nutritional status of ebiripo using cocoyam/soyflour/soyresidue blends. Ebiripo fortified with 40% soyflour was significantly higher in protein (28%) and fat (8.4%) than the other ebiripo samples. Unfortified ebiripo was the highest in ash (7.23%) and total carbohydrate (28.77%). Ebiripo fortified with 10% soyflour was significantly higher in K (1.53%) and Ca (0.62%).

Generally, unfortified ebiripo was higher in general acceptability and ebiripo fortified with soyflour was better accepted than ebiripo fortified with soyresidue.

Keywords
Ebiripo, Fortified, soyflour, soyresidue

 
© Copyright 2001 The Journal of Food Technology in Africa, Nairobi

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