Comparative Evaluation of Chemical Composition of Fermented Ground Bean Flour ( Kerstingella geocarpa ), Cowpea Flour ( Vigna unguiculata ) and Commercial Wheat Flour ( Triticum spp.)

摘要

The study was conducted to compare the chemical composition of 3 flour samples: fermented ground bean flour, fermented cowpea flour and commercial wheat flour. Commercial wheat flour was purchased from a local market as well as cowpea and ground bean. The