The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

Adeyemi Ayotunde Adeyanjua Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara, NigeriaView further author information

Darasimi Gift Adeleyea Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara, NigeriaView further author information

Johnson Akinwumi Adejuyitana Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara, Nigeria;b Department of Food Science, Faculty of Food and Consumer Sciences, Ladoke Akintola University of Technology, Ogbomoso, Oyo, NigeriaView further author information

Eunice Ogunbusolaa Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara, Nigeria;c Department of Food Science and Technology, Federal University Oye Ekiti, Oye Ekiti, NigeriaView further author information

Oluwaseun Peter Bamideled Department of Food Science and Technology, University of Venda, Thohoyandou, South AfricaCorrespondence[email protected]
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The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

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The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

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