Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge

Authors

Theresa N. Ngoma, Lilongwe University of Agriculture and Natural Resources
Ulema K. Chimimba, Lilongwe University of Agriculture and Natural Resources
Agnes M. Mwangwela, Lilongwe University of Agriculture and Natural Resources
Chrissie Thakwalakwa, University of Malawi College of Medicine
Kenneth M. Maleta, University of Malawi College of Medicine
Mark Manary, Washington University School of Medicine in St. Louis
Indi Trehan, Washington University School of Medicine in St. Louis

Journal

PLoS One

Publication Date

2018

Volume

13

Issue

7

Inclusive Pages

e0200418

Document Type

Open Access Publication

DOI

10.1371/journal. pone.0200418

Rights and Permissions

Ngoma TN, Chimimba UK, Mwangwela AM, Thakwalakwa C, Maleta KM, et al. (2018) Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge. PLOS ONE 13(7): e0200418. https://doi.org/10.1371/journal.pone.0200418

Recommended Citation

Ngoma, Theresa N.; Chimimba, Ulema K.; Mwangwela, Agnes M.; Thakwalakwa, Chrissie; Maleta, Kenneth M.; Manary, Mark; and Trehan, Indi, "Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge." PLoS One. 13, 7. e0200418. (2018).
https://digitalcommons.wustl.edu/open_access_pubs/7080