Quality and Sensory Evaluation of Soup Prepared from Germinated Cowpea Flour and Selected Spices

Authors

O. P. Sobukola (ORCID: https://orcid.org/0000-0002-4932-0668)
Olalekan Elijah Odesanmi
Emmanuel Kehinde Oke (ORCID: https://orcid.org/0000-0002-0045-9108)
Abiodun M. Adeola (ORCID: https://orcid.org/0000-0002-6105-7110)
Adekola Adegoke
Oluseye Olusegun Onabanjo (ORCID: https://orcid.org/0000-0003-2991-4378)

Institutions

Federal University of Agriculture, Abeokuta (NG)
Olusegun Agagu University of Science and Technology (NG)

Publication Details

Published: 2025-05-26
DOI: https://doi.org/10.9734/ajfrn/2025/v4i2276
Primary Topic: Food composition and properties
Type: article
Field-Weighted Citation Impact: 0.00

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article

Quality and Sensory Evaluation of Soup Prepared from Germinated Cowpea Flour and Selected Spices

O. P. Sobukola, Olalekan Elijah Odesanmi, Emmanuel Kehinde Oke, Abiodun M. Adeola et al.

May 26, 2025

Food composition and properties

article

Quality and Sensory Evaluation of Soup Prepared from Germinated Cowpea Flour and Selected Spices

O. P. Sobukola, Olalekan Elijah Odesanmi, Emmanuel Kehinde Oke, Abiodun M. Adeola, Adekola Adegoke, Oluseye Olusegun Onabanjo

May 26, 2025article en

Abstract

No abstract available for this paper.

Vol. 4(2)

Federal University of Agriculture, Abeokuta (NG), Olusegun Agagu University of Science and Technology (NG)

Zero hunger

Openalex Percentile: Top 86%

Food composition and properties

DOI Source OpenAlex

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Quality and Sensory Evaluation of Soup Prepared from Germinated Cowpea Flour and Selected Spices — O. P. Sobukola, Olalekan Elijah Odesanmi, et al. · (2025) | TGRS Research Map | TGRS