QUALITY AND NUTRITIONAL ASSESSMENT OF BANKU FLOUR USING MAIZE, PIGEON PEA AND SWEETPOTATO FLOUR BLENDS
Abstract
ABSTRACT
This study investigated the proximate composition, functional properties and sensory evaluation of the banku from blends of maize flour, pigeon pea and sweet potato flour. Four samples were formulated in which 200g maize flour serve as sample A, 160g maize flour + 20g pigeon pea + 20g sweat potato flour serve as sample B, 140g maize flour + 40g pigeon pea + 20g sweat potato flour serve as sample C and 140g maize flour + 20g pigeon pea + 40 sweat potato flour serve as sample D and the samples were evaluated using standard method. Analysis of variance was determined using SPSS version 21.0 and the difference between the mean values were evaluated at p
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