Nutritional and Sensory Attributes of Puff-Puff Produced From Composite Flour of Yellow Cassava, Orange-flesh Sweet Potato and Sesame seed

Filed under Volume 44 Issue 1

Corresponding Author’s Institution: Nutrition and Dietetics Department, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria

Corresponding Author’s email: tunakinshealthcare@gmail.com, Omoniyi.olanrewaju@rugipo.edu.ng

Received: 14-07-2022
Accepted: 09-09-2022
doi: https://dx.doi.org/10.4314/njns.v44i1.12

Permanent link to this article: https://journal.nutritionnigeria.org/journal/nutritional-and-sensory-attributes-of-puff-puff-produced-from-composite-flour-of-yellow-cassava-orange-flesh-sweet-potato-and-sesame-seed/