J.C. Anuonye
National Cereals Research Institute Badeggi Niger State, Nigeria
G.I.O. Badifu
Delta State University Asaba Campus, Nigeria
C.U. Inyang
University of Uyo Akwa Ibom State, Nigeria
M.A. Akpapunam
University of Agriculture, Makurdi, Nigeria
C.U. Odumudu
College of Medicine, University of Jos, Nigeria
V.I. Mbajika
University of Agriculture, Makurdi, Nigeria
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How to cite this article
J.C. Anuonye, G.I.O. Badifu, C.U. Inyang, M.A. Akpapunam, C.U. Odumudu and V.I. Mbajika, 2007. Protein Dispersibility Index and Trypsin Inhibitor Activity of Extruded Blends of Acha/Aoybean: A Response Surface Analysis. American Journal of Food Technology, 2: 502-511.
DOI: 10.3923/ajft.2007.502.511
URL: https://scialert.net/abstract/?doi=ajft.2007.502.511
DOI: 10.3923/ajft.2007.502.511
URL: https://scialert.net/abstract/?doi=ajft.2007.502.511