Nutritional Composition and Sensory Attributes of Cocoa-Based Beverage Produced from Cocoa beans, Soybean, Sorghum leaves, and Date Fruit

Filed under Volume 44 Issue 2

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

Corresponding Author’s email: tunakinshealthcare@gmail.com

Received: 25-03-23
Accepted: 18-05-23
doi: https://dx.doi.org/10.4314/njns.v44i2.8

Permanent link to this article: https://journal.nutritionnigeria.org/journal/nutritional-composition-and-sensory-attributes-of-cocoa-based-beverage-produced-from-cocoa-beans-soybean-sorghum-leaves-and-date-fruit/