“EFFECT OF PEANUT AND COCOA POWDER ADDITION ON THE FUNCTIONAL, PASTING AND ANTIOXIDANT PROPERTIES OF MUMU: A TRADITIONAL BREAKFAST MEAL MADE FROM SORGHUM” (2022) International Journal of Nutrition and Dietetics, 8, pp. 15–24. Available at: https://pphmjopenaccess.com/ijnd/article/view/830 (Accessed: 5 January 2026).