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Authors
Akawus, Abu Linus
Romelle, Feumba Dibanda https://orcid.org/0000-0002-8119-6230
Jerome, Nyhalah Dinga
Emmanuel, Panyoo Akdowa
Flavie, Mbieji Kemayou Christelle
Alix, Mboukap Ntongme
Tiencheu, Bernard
Ufuan, Achidi Aduni
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Article History
Received: 30 December 2024
Accepted: 2 June 2025
First Online: 21 August 2025
Declarations
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: This study was approved by the Institutional ethics committee of the University of Buea N°2024/2420–02/UB/SG/IRB/FHS. Voluntary participants signed informed consent to participate in the sensory evaluation of biscuits made of wheat flour and/or malted bean flour. The use of bean seeds in the present study complies with international, national and/or institutional guidelines on conservation of biological diversity.
: Not applicable.
: The authors declare no competing interests.
