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Cogent Food & Agriculture Volume 3, 2017 - Issue 1
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Research Article

Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends

Adebanjo A. BadejoDepartment of Food Science and Technology, Federal University of Technology, PMB 704, Akure, Ondo State, NigeriaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-0785-4928View further author information
ORCID Icon,
Adeboye P. OsunlakinDepartment of Food Science and Technology, Federal University of Technology, PMB 704, Akure, Ondo State, NigeriaView further author information
,
Ademola FamakinwaDepartment of Food Science and Technology, Federal University of Technology, PMB 704, Akure, Ondo State, NigeriaView further author information
,
Atinuke O. IdowuDepartment of Food Science and Technology, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Prayer City, Ogun State, NigeriaView further author information
&
Tayo N. FagbemiDepartment of Food Science and Technology, Federal University of Technology, PMB 704, Akure, Ondo State, Nigeria;Department of Food Science and Technology, Mountain Top University, Km 12, Lagos-Ibadan Expressway, Prayer City, Ogun State, NigeriaView further author information
|
Fatih YildizMiddle East Technical University, TurkeyView further author information
(Reviewing Editor)
Article: 1278871 | Received 13 Nov 2016, Accepted 03 Jan 2017, Published online: 18 Jan 2017

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