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Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours Cover

Nutritional Properties of Sakada Produced from Blends of Cassava and African Yam Bean Flours

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
By: Oluwafemi Ajayi,  Gibson Arueya,  Olajide Adedeji and  Ajose Akinlabi  
Open Access
|Dec 2020

Authors

Oluwafemi Ajayi

Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations, Rome, Italy

Gibson Arueya

Department of Food Technology, University of Ibadan, Ibadan, Nigeria

Olajide Adedeji

adedeji@fuwukari.edu.ng

Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria

Ajose Akinlabi

Department of Food Technology, University of Ibadan, Ibadan, Nigeria
DOI: https://doi.org/10.2478/aucft-2020-0020 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 215 - 222
Submitted on: Jul 9, 2020
|
Accepted on: Sep 25, 2020
|
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
African yam bean,
cassava mash,
enrichment,
snack
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Oluwafemi Ajayi, Gibson Arueya, Olajide Adedeji, Ajose Akinlabi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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