Quality attributes of abari (maize pudding) produced from maize and bambara groundnut flour blends
This study assessed the chemical and functional properties of maize and bambara flour blends and the sensory qualities of Abari made from the blends (100:00, 90:10, 80:20, 70:30, and 60:40 of bambara nut:maize).The blends were analysed for proximate composition, vitamins, minerals, functional and anti-nutritional properties.Abari samples were subje