Effect of Processing on Chemical Composition of Fluted Pumpkin (Telfairia Occidentalis) Seed Flour and Sensory Evaluation of Soup Produced from The Flour.

Corresponding Author’s Institution: Department of Human Nutrition and Dietetics Michael Okpara University of Agriculture Umudike PMB 7267 Umuahia, Abia State

Corresponding Author’s email: ogechinzeagwu@gmail.com

Permanent link to this article: https://journal.nutritionnigeria.org/journal/effect-of-processing-on-chemical-composition-of-fluted-pumpkin-telfairia-occidentalis-seed-flour-and-sensory-evaluation-of-soup-produced-from-the-flour/