CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM CITRULLUS VULGARIS S GLYCINE MAX L ARACHIS HYPOGEA L AND SCLEROTIUM TUBERYGII
Abstract Melon snack was produced by the conventional method in which melon and ground yeast was used as the main ingredients, in addition to other ingredients. The proportion of melon and ground yeast were varied while the other ingredients were kept constant so as to determine the best combination that would give a good quality snack. The combination of 70% melon, 8.81% ground yeast and 21.19% other ingredients was used ...
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