Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")
Cassava bread ("casabe") is a product elaborated with grated and fermented pulp of bitter cassava, very popular in some Caribbean countries, rich in carbohydrates, low protein content and an acceptable level of cyanide. The goal of this research was to study the effect of the addition of pigeon pea flour (Cajanus cajan), as protein source, on the chemical, nutritional and sensory quality of cassav
