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SPROUTED BLACK BEANS

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PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS

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CHAPTER ONE INTRODUCTION 1.1   BACKGROUND OF STUDY Over the years the production of cookies of various types has improved with the advancement of new technology in most of the …

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