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Wabi Bajo Nagessa

Department of Food Science and Nutrition, Ethiopian Institute of Agricultural Research, Melkassa Agricultural Research Center, Ethiopia
Publications

Evaluating Nutritional content and Consumer preference of Cowpeabased Bread for Household Level Consumption

This experiment was conducted to characterize the composite flours of Wheat-cowpea and develop flat traditional bread for home consumption. Legumes complement cereals because of their nutritional value especially protein which limited in cereals. Functional properties, nutritional and mineral compositions of the flours were evaluated. Traditional f... Read More»

Wabi Bajo Nagessa

: Adv Crop Sci Tech 12: 715

Abstract Peer-reviewed Full Article Peer-reviewed Article PDF Mobile Full Article

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