Physico-chemical and sensory properties of pigeon pea (Cajanus cajan) flours
S. B. Fasoyiro1*, S. R. Akande1, K. A. Arowora2, O. O. Sodeko3, P. O. Sulaiman1, C. O. Olapade1 and C. E. Odiri1
1Institute of Agricultural Research and Training, P. M. B. 5029, Obafemi Awolowo University, Moor-Plantation, Ibadan, Oyo State, Nigeria.
2Nigerian Stored Product Research Institute, Ilorin, Kwara State, Nigeria
3Federal College of Agriculture, Moor-Plantation, Ibadan, Oyo State, Nigeria.
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