Effect of boiling time on the quality of ‘Zogale’: A snack food produced from peanut (Arachis hypogea) cake and boiled Moringa oleifera leave
D. I. Gernah1*, B. M. Ega2 and U. E. Umoh3
1Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria.
2College of Agriculture, Lafia, Nasarawa, Nigeria.
3Department of Home Science and Management, University of Agriculture, Makurdi, Nigeria.
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