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Olufunmilayo S. Omoba, Aderonke I. Olagunju, Olutoyosi O. Iwaeni & Rebecca Olajumoke Obafaye. (2021) Effects of Tiger Nut Fiber on the Quality Characteristics and Consumer Acceptability of Cakes Made from Orange-fleshed Sweet Potato Flour. Journal of Culinary Science & Technology 19:3, pages 228-246.
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Charles Tortoe, Paa Toah Akonor, Francis Kusi, Peter Asungre Anabire, Robert Kawku Owusu & Constance Boateng. (2020) Unearthing the Potential of the Frafra potato (Solenostemon rotundifolius) Flour in Culinary Application: Sensory and Nutritional Analysis of its Pastry Products. Journal of Culinary Science & Technology 18:1, pages 1-12.
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Wasiu Awoyale, Hakeem Oyedele & Busie Maziya-Dixon. (2020) The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods. Cogent Food & Agriculture 6:1.
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Ebenezer Oluwaseun Adelekan, Mojisola Olanike Adegunwa, Abdulrasaq Adesola Adebowale, Henri Adegoke Bakare & Emmanuel Oladeji Alamu. (2019) Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends. Cogent Food & Agriculture 5:1.
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Emmanuel Oladeji Alamu, Busie Maziya-Dixon, Abebe Menkir & Olorunfemi Olaofe. (2018) Bioactive compounds of freshly harvested open pollinated varieties (OPV) of orange maize (zea mays): Varietal, maturity, and boiling methods effects. Cogent Chemistry 4:1.
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Articles from other publishers (20)
Gurwinder Singh & Kamaljit Kaur. (2023) Quality and shelf life evaluation of gluten‐free blends and cake premix. Food Safety and Health.
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Fausat L. Kolawole, Amirat T. Adeolomo, Similoluwa E. Ogunalaka, Saidat O. Olaiya, Halimat O. Sanni-Olayiwola, Olaide A. Akintayo & Mutiat A. Balogun. (2023) Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition. Journal of Food Measurement and Characterization.
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Lawrence I.G.Akande E.A.Oke M.O.. (2023) Effect of Selected Pre-Treatments on The Functional and Pasting Properties of Pigeon Pea Flour. African Journal of Agriculture and Food Science 6:2, pages 23-41.
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FunmilayoAbiodun Hassan, Great Iruoghene Edo, Laurine Chikodiri Nwosu, Abdulai Alpha Jalloh, Priscillia Nkem Onyibe, Lilian Oghenenyoreme Itoje-akpokiniovo & Prosper Uyoyou Irogbo. (2023) An inventory of medicinal plants used as sedative, analgesic and blood tonic in Abeokuta, Ogun State, Nigeria. Acta Ecologica Sinica 43:3, pages 459-468.
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Ekpereka Oluchukwu Anajekwu, Emmanuel Oladeji Alamu, Wasiu Awoyale, Delphine Amah, Rahman Akinoso & Maziya-Dixon Busie. (2023) Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars. African Journal of Food Science 17:2, pages 49-58.
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Newlove A. Afoakwah. (2022) Jerusalem artichoke (Helianthus tuberoses) dietary-fiber powder functionality. Heliyon 8:12, pages e12426.
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Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi & Tayo Nathaniel Fagbemi. (2022) Plantain‐based dough meal: Nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high‐fat‐induced rats. Food Frontiers 3:3, pages 489-504.
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Kayode Olayele Karigidi & Charles Ojo Olaiya. (2021) Improving the nutritional quality of yam flour by substitution with Curculigo pilosa and in vitro digestibility and sensory analysis of its pasta. Journal of Food Measurement and Characterization 16:1, pages 29-37.
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Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi & Tayo Nathaniel Fagbemi. (2021) Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats. Clinical Phytoscience 7:1.
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Jumoke Bukola Adeloye, Pamilerin Ayoola Aluko & Timilehin David Oluwajuyitan. (2021) In vitro α-amylase and α-glucosidase inhibitory activities, antioxidant activity, in vivo glycemic response and nutritional quality of dough meals from Dioscorea alata and Vernonia amygdalina. Journal of Food Measurement and Characterization 15:5, pages 4083-4097.
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Alina Culetu, Iulia Elena Susman, Denisa Eglantina Duta & Nastasia Belc. (2021) Nutritional and Functional Properties of Gluten-Free Flours. Applied Sciences 11:14, pages 6283.
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D Ishartani, R Sagita & D Praseptiangga. (2021) Amylograph properties and microstructure of white corn and okara-based composite flour. IOP Conference Series: Earth and Environmental Science 828:1, pages 012035.
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Abebaw Teshome Tiruneh, Abebaw Ayele Negatu & Neela Satheesh. (2021) Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice. International Journal of Food Science 2021, pages 1-12.
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Nhlanhla Mtelisi Dube, Fei Xu, Renyong Zhao & Jie Chen. (2021) Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume. Journal of Food Processing and Preservation 45:4.
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Mary A. Ajatta, Olumayowa R. Oladipupo, Sunday S. Josiah, Oluwatooyin F. Osundahunsi & Olufunmilayo S. Omoba. (2020)
Cognitive impairment by non‐insulin‐dependent diabetes mellitus was attenuated by dietary supplements of marble vine (
Dioclea reflexa
) and plantain (
Musa paradisiaca
) dough meals in albino rats
. Journal of Food Biochemistry 45:3.
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Ebisa Olika Keyata, Yetenayet B. Tola, Geremew Bultosa & Sirawdink Fikreyesus Forsido. (2021) Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia. Heliyon 7:1, pages e05939.
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Nicola Gasparre, James Pan, Priscila Leal da Silva Alves, Cristina M. Rosell & Jose De J. Berrios. (2020) Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks. Foods 9:12, pages 1770.
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Nguimbou Richard Marcel, Fomekong Guy Christian, Deli Markusse, Tsague Marthe Valentine, Elie Njantou Baudelaire & Njintang Yanou Nicolas. (2020) Enhancing the quality of overripe plantain powder by adding superfine fractions of Adansonia digitata L. pulp and Hibiscus sabdariffa L. calyces: characterization and antioxidant activity assessment. SN Applied Sciences 2:11.
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Ekpereka Oluchukwu Anajekwu, Busie Maziya-Dixon, Rahman Akinoso, Wasiu Awoyale & Emmanuel Oladeji Alamu. (2020) Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars. Journal of Chemistry 2020, pages 1-7.
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Timilehin David Oluwajuyitan & Oluwole Steve Ijarotimi. (2019) Nutritional, antioxidant, glycaemic index and Antihyperglycaemic properties of improved traditional plantain-based (Musa AAB) dough meal enriched with tigernut (Cyperus esculentus) and defatted soybean (Glycine max) flour for diabetic patients. Heliyon 5:4, pages e01504.
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