Biography:

The study investigated the nutritional, sensory and storage qualities of substituted mungbeangarri diets. Mungbean substituted garri in different proportions (30%, 40%, 50%, and 60%) to generate ready-to-eat mungbean-garri diets. Substituted mungbean-garri samples and 100% garri were subjected to chemical (proximate, anti-nutrient) and sensory analysis, the most acceptable diet was further subjected to microbial growth count