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Cogent Food & Agriculture Volume 5, 2019 - Issue 1
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Research Article

Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends

Ebenezer Oluwaseun AdelekanDepartment of Food Science and Technology, Federal University of Agriculture, Abeokuta, NigeriaView further author information
,
Mojisola Olanike AdegunwaDepartment of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, NigeriaView further author information
,
Abdulrasaq Adesola AdebowaleDepartment of Hospitality and Tourism, Federal University of Agriculture, Abeokuta, NigeriaView further author information
,
Henri Adegoke BakareFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Southern Africa Hub, PO Box 310142, Chelstone, Lusaka, ZambiaView further author information
&
Emmanuel Oladeji AlamuFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Southern Africa Hub, PO Box 310142, Chelstone, Lusaka, ZambiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-6263-1359View further author information
ORCID Icon |
Fatih YildizFood Engineering and Biotechnology, Middle East Technical University, Ankara, TurkeyView further author information
(Reviewing editor)
Article: 1614285 | Received 03 Apr 2019, Accepted 26 Apr 2019, Published online: 13 May 2019

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