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Fermentation and cowpea steaming can be used to improve the protein quality and quantity of fermented maize dough. In the production of maize-cowpea blends, it is important that the quality characteristics are evaluated to determine their…

This study was conducted to assess the performance of three high protein beans (Parkia biglobosa, Glycine max and Treculia africana) in dawadawa (fermented condiment) production. The beans of the crops were boiled for an hour and then fermented for…