Physico-chemical Properties and Sensory Attributes of Ojojo

ISBN-13: 9783330039674 / Angielski / Miękka / 2017 / 128 str.

Thomas Okache; Joseph Alakali; Julius Ikya

Opis

The work is poised to enhance the nutritional value of ojojo by complementing water yam with bambara groundnut, hence ensuring nutritious and quality ojojo that would benefit hungry and malnourished persons. It also elucidates the health benefit of consuming water yam and bambara groundnut blends in "ojojo". The work will also enhance the production and utilization of water yam and bambara groundnut, thus; ensuring food security and providing income for producers of water yam and bambara groundnut, and also creating jobs and reducing poverty for processors of ojojo.

O autorze

Mr. Thomas Okache, is a lecturer of Food Science and Technology at the Federal University Dutsinma, Katsina State, Nigeria. He received his B.Sc. from Federal University of Agriculture, Makurdi before eventually accepting a tenure position in Federal University Dutsinma as a Lecturer, then proceeded to his alma mater to do M.Sc.