FUW TRENDS IN SCIENCE & TECHNOLOGY JOURNAL
(A Peer Review Journal)
e–ISSN: 2408–5162; p–ISSN: 2048–5170
keywords: Quality, phytochemicals, anti-nutritional, digestibility, oligosaccharides, acha moringa flour blend
The research investigated into the effects of added moringa seed powder on the phytochemical, oligosaccharide, in-vitro starch/protein digestibility and the elemental content of acha-moringa flour blend. The moringa seed flour was substituted...
