COMPARATIVE STUDIES ON NUTRITIONAL QUALITY OF AKARA FROM DIFFERENT LEGUMES (COWPEA, AFRICAN YAM BEAN, SOYBEAN AND PIGEON PEA)
Abstract
ABSTRACT
This study investigated the proximate composition, functional properties, mineral composition and sensory evaluation of akara. Four samples were formulated such that Cowpea akara serves as sample A, Pigeon pea akara serves as sample B, Soybean akara serves as sample C and African Yam bean akara serves as sample E 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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