Figure 5. Organoleptic profile of porridge made with MANIBA flour and the control flour purchased on the market

From

Physicochemical, Microbiological, and Organoleptic Characterization of a Nutritional Recovery Flour Formulated and Produced in Benin

Guevara Nonviho, Gamèli Justin Gandeho, Moufidath Arikè El Hadj Abd Razak, Maïco Camara, Mégnonhou Noumonvi, Bernadin Jean Robert Klotoe, Amoussatou Sakirigui

American Journal of Food Science and Technology. 2025, 13(4), 93-99 doi:10.12691/ajfst-13-4-2