N.J.T, E., A.E, U. and S.C, A. 2020. Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends. Journal of Food Technology Research. 7, 2 (Jul. 2020), 136–143. DOI:https://doi.org/10.18488/journal.58.2020.72.136.143.