Utilization of Cocoyam (Xantosoma sp.) Flour for Food
Roberta Dizon-Lauzon and Linda B. Mabesa ABSTRACT Cocoyam flour was prepared into cookies, chips and noodles and used as binder in meat loaf. The sensory attributes of the products were comparable to the same products produces from wheat flour and corn starch, and all the processed products were acceptable. Product evaluation revealed that the level …
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