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Optimization of production and quality evaluation of maize-based snack supplemented with soybean and tiger-nut (Cyperus esculenta)flour

  • Published:2016-04-06 Issue:1 Volume:5 Page:3-13
  • ISSN:2048-7177
  • Container-title:Food Science & Nutrition
  • language:en
  • Short-container-title:Food Sci Nutr

Author:

Awolu Olugbenga O.1,Omoba Olufunmilayo S.1,Olawoye Olumide1,Dairo Modupe2

Affiliation:

1. Department of Food Science and Technology; Federal University of Technology; Akure Nigeria

2. Quintas Renewable Energy Solutions Ltd; Akure Nigeria

Publisher

Wiley

Subject

Food Science

Reference58 articles.

1. Effect of texture modifies on the physicochemical and sensory properties of dried fufu;Adebowale;Food Sci. Technol. Int.,2005

2. Chemical, functional and sensory properties of instant yam-bread fruit flour;Adebowale;Niger. Food J.,2008

3. Tigernut processing: its food uses and health benefits;Adejuyitan;Am. J. Food Technol.,2011

4. Evaluation of tiger nut (Cyperusesculentus) - wheat composite flour and bread;Ade-Omowaye;Afr. J. Food Sci.,2008

5. The evaluation of pregelatinized maize flour in the development of Maissa, a baked product;Adeyemi;Niger. Food J.,1990
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