id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-271	Peters, P. I. Uzor; Arisa, N. U.; Lawrence, C. O.; Osondu, N. S.; Adelaja, A.	Production of Kokoro with better nutritional content and sensory quality from maize flour 	2017	4	.pdf	application/pdf	2714	134	65	The possibility of producing acceptable Kokoro, with better nutritional content and sensory quality from maize flour mixed with either defatted groundnuts or soybeans flour was therefore investigated. There was no significant dif- ference between the products made from 1:9, 3:7 and 5:7 ratios of maize to defatted soybean cake flour in terms of taste and aroma.	cache/ajfsoa-271.pdf	txt/ajfsoa-271.txt