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Presentation
Influence of Cowpea Addition and Dehydration Technique on the Nutritive Value and Rheological Properties of Maize-based Traditional Foods
The Second International Workshop on Food-based Approaches for Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionists, Ouagadougou, Burkina Faso (2003)
  • Emmanuel Ohene Afoakwa, University of Strathclyde
  • Samuel Sefa-Dedeh, University of Ghana
  • Esther Sakyi-Dawson, University of Ghana
  • George Annor, University of Ghana
Keywords
  • Fermentation,
  • Cowpea,
  • Maize,
  • Fortification
Publication Date
November, 2003
Citation Information
Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Esther Sakyi-Dawson and George Annor. "Influence of Cowpea Addition and Dehydration Technique on the Nutritive Value and Rheological Properties of Maize-based Traditional Foods" The Second International Workshop on Food-based Approaches for Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionists, Ouagadougou, Burkina Faso (2003)
Available at: http://works.bepress.com/emmanueloheneafoakwa/36/