Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph an...

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Bibliographic Details
Main Authors: Awolu Olugbenga Olufemi, Oseyemi Grace Funmilayo
Format: Article
Published: Sciendo 2016-12-01
Series:Acta Universitatis Cibiniensis. Series E: Food Technology
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