Research Article - (2015) Volume 6, Issue 12

Chemical and Nutritional Evaluation of Biscuit Processed from Cassava and Pigeon Pea Flour

Ashaye OA1*, Olanipekun OT1 and Ojo SO2
1Institute of Agricultural Research and Training P.M.B 5029, Moor-Plantation Ibadan, Nigeria
2Federal College of Agriculture, Ibadan, Nigeria
*Corresponding Author: