Studies were undertaken on a high-protein gari-like dry product, developed previously, prepared from corn (Zea mays) and cowpea (Vigna unguiculata) flours and dried by the technique traditionally used for roasting gari, a commonly eaten food made from cassava. The product's water absorption and swelling characteristics were lower than those of gari; but its particle size, crispness, colour, and flavour were rated acceptable when compared to gari.
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