Research Article
Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends
Table 3
Biochemical composition of the cassava-cowpea-orange-fleshed sweet potato (OFSP) blend.
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Control: cowpea at no steeping time; TTA: total titratable acid. EC = 50 : 40 : 10, FC = 50 : 30 : 20, GC = 50 : 20 : 30, and HC = 50 : 50 : 0 of Cassava-cowpea-OFSP blend. Similar letter denotes not significant, while different letters denotes significant. |