Production of Pachira glabra seed cake (Kulikuli): nutrient and sensory evaluations

Production of Pachira glabra seed cake (Kulikuli): nutrient and sensory evaluations

Utilization of lesser-known food plants through value added processing is a way to develop more sustainable and healthy diets. Pachira glabra seed (Malabar chestnut) was processed into snack (Kuli-kuli) and evaluated for nutrient content and acceptability using standard methods. Proximate compositio...

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Bibliographic Details
Main Authors: Muibat Bello, Mujeeb Oladepo, Rafat Arotayo, Asiata Ibrahim, Adijat Ogundola, Adebola Akintola
Format: Article
Language:English
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2024-01-01
Series:Croatian Journal of Food Science and Technology
Subjects:
Pachira glabra
seed cake
nutrients
sensory evaluation
value added product
Online Access:https://hrcak.srce.hr/file/471944
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