Physico-chemical Properties and Sensory Attributes of Ojojo.

      Аннотация: The work is poised to enhance the nutritional value of ojojo by complementing water yam with bambara groundnut, hence ensuring nutritious and quality ojojo that would benefit hungry and malnourished persons. It also elucidates the health benefit of consuming water yam and bambara groundnut blends in "ojojo". The work will also enhance the production and utilization of water yam and bambara groundnut, thus; ensuring food security and providing income for producers of water yam and bambara groundnut, and also creating jobs and reducing poverty for processors of ojojo.

Ключевые слова: attributes, Bambara groundnut, physico-chemical, Ojojo, Water yam