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Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods

E. K. Oke

E. K. Oke

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Oke, E. K.
, 
B. A. Hammod

B. A. Hammod

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Hammod, B. A.
, 
A. A. Adeola

A. A. Adeola

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Adeola, A. A.
, 
O. A. Ojo

O. A. Ojo

Department of Food Science and Technology, Federal University of AgricultureAbeokuta, Nigeria
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Ojo, O. A.
 and 
S.A. Omoniyi

S.A. Omoniyi

Department of Home Science and Management, Federal UniversityGashua, Nigeria
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Omoniyi, S.A.
  
Nov 27, 2023
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Published Online: Nov 27, 2023
Page range: 49 - 62
DOI: https://doi.org/10.2478/ausal-2023-0004
Keywords
© 2023 E. K. Oke et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
Publication timeframe:
1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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