COMPARATIVE STUDIES ON THREE VARIETIES OF UNRIPE PLANTAIN AND BANANA USED IN THE PRODUCTION OF SWALLOW MEAL
Abstract
ABSTRACT
This study investigated the proximate composition, mineral, chemical composition and sensory evaluation of dumpling made from different varieties of unripe banana and plantain. Six samples were formulated 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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