The by-product (residue) from fermented yellow maize starch production was dried and milled into flour designated as residues, the residue added to Gari at 0–30% levels of substitution produce Gari-residue blends. blends control were evaluated for its functional pasting properties, proximate composition, mineral content digestibility. reconstituted with hot water a stiff dough (“Eba”) sensory c...
