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. Gernah; B. M. Ega; U. E. Umoh

doi:10.5897/AJFS12.034

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Effect of boiling time on the quality of â€˜Zogaleâ€™: 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.
Email: [email protected]

Article Number - D6AB02611750
Vol.6(10), pp. 287 - 293 , May 2012
https://doi.org/10.5897/AJFS12.034

Accepted: 14 May 2012
Published: 30 May 2012

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