HIGHLIGHTS
- who: Opeyemi Abiala from the Department of Animal Science, Faculty of Agriculture, University of Ibadan, Ibadan, Oyo State, Nigeria have published the research work: Quality attributes of chicken nuggets extended with different legume flours, in the Journal: (JOURNAL)
- what: Quality raw chicken nugget was developed from soyabean flour used as extender in comparison to that of groundnut and cowpea flours.
- how: All analysis were carried out in triplicates for days 0 5 10 and 15.
SUMMARY
This study therefore hypothesized that apart from soyabean, other legume based flour extenders . . .
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