Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=53931#.VNxjnSzQrzE Author(s) Folake O. Samuel 1 , Oluwaseun R. Ishola 2 , Bolanle O. Otegbayo 3 Affiliation(s) 1 Department of Human Nutrition, Faculty of Public Health, University of Ibadan, Ibadan, Nigeria . 2 Department of Chemical, Fibre and Environmental Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria . 3 Department of Food Science and Technology, Faculty of Agriculture, Bowen University, Iwo, Nigeria . ABSTRACT Masa is a cereal based snack made from rice, maize or millet. It is popularly consumed in the northern regions of Nigeria. The objective of this work was to assess the nutritional and sensory properties of the rice- Masa , enriched with soybean and crayfish. The enriched rice- Masa produced were labelled sample A (100% rice), sample B (rice: soybean blend (80:20), sample C (rice: crayfish blend (80:20) a...
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