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Article Title
Nixtamalization and Fermentation Enhance the Nutritional and Sensory Attributes of Maize and Cassava-based Fufu
Authored by
Ndi Betrand Bongjo
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria.
Charles Chukwuma Ariahu
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Food Science and Technology, College of Food Technology and Human Ecology, Joseph Sarwuan Tarka University, Makurdi, Nigeria.
Barnabas Aloo Ikyenge
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria.