CyTA - Journal of Food
Volume 22, 2024 - Issue 1
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Research Article
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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Article: 2318343
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Received 17 Nov 2023, Accepted 08 Feb 2024, Published online: 28 Feb 2024
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