Effect of Cassava Flour and Plantain Substitution on the Physical, Proximate andSensory Quality of Trifoliate Yam Stiff Dough

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dc.contributor.authorAbiodun, O.A., Dauda, A.O., Adepeju, A.B. and Omoselu, D.F
dc.date.accessioned2024-04-17T08:24:57Z
dc.date.available2024-04-17T08:24:57Z
dc.date.issued2017-09-30
dc.descriptionFood product development form of research work.
dc.description.abstractThis work determined the physoci-chemical properties of trifoliate yam substituted with plantain and cassava flour. Trifoliate yam (Dioscorea dumetorum) was substituted with cassava and plantain flours at different proportions. Thee functional properties, proximate analysis and brown index of the composite flours were determined. The flours were reconstituted into stiff dough, colour and sensory attributes were determined etc.
dc.description.sponsorshipSelf sponsored
dc.identifier.otherN/A
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/11916
dc.language.isoen
dc.publisherJoseph Ayo Babalola University (JABU)
dc.relation.ispartofseriesVolume 3; No. 1
dc.titleEffect of Cassava Flour and Plantain Substitution on the Physical, Proximate andSensory Quality of Trifoliate Yam Stiff Dough
dc.typeArticle

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