Research Article
Proximate Composition and Sensory Properties of Ukpo oka: A Steamed Maize Pudding Formulated from Maize and African Yam Bean Flour
Department of Agriculture, Alex Ekwueme, Federal University Ndufu- Alike Ikwo, P.M.B 1010, Abakaliki ,Ebonyi State, Nigeria
LiveDNA: 234.18952
Nwagu Kingsley Ekene
Department of Biology/Microbiology/Biotechnology, Alex Ekwueme, Federal University, Ndufu -Alike Ikwo, P.M.B 1010, Abakaliki, Ebonyi State, Nigeria
Ekwu Francis
Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki ,Ebonyi State, Nigeria
Nweke Friday Nwalo
Department of Biology/Microbiology/Biotechnology, Alex Ekwueme, Federal University, Ndufu -Alike Ikwo, P.M.B 1010, Abakaliki, Ebonyi State, Nigeria
Nwoba Sunday Theophilus
Department of Biology/Microbiology/Biotechnology, Alex Ekwueme, Federal University, Ndufu -Alike Ikwo, P.M.B 1010, Abakaliki, Ebonyi State, Nigeria
Onuegbu Rosemary Nkechinyere
Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki ,Ebonyi State, Nigeria
Enwere Evelyn Nwakaego
Department of Biology/Microbiology/Biotechnology, Alex Ekwueme, Federal University, Ndufu -Alike Ikwo, P.M.B 1010, Abakaliki, Ebonyi State, Nigeria