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Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends by Adelekan, E.O., Adegunwa, M.O., Adebowale, A.A., Bakare, H.A., Alamu, Emmanuel Oladeji

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Changes in nutritional, texture, rancidity and microbiological properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal by Adeola, A.A., Bakare, H.A., Bamgbose, O.O., Obadina, A.O., Afolabi, W.A., Adegunwa, M., Akerele, R.A., Otesile, I., Alamu, Emmanuel Oladeji

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Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations by Adegunwa, M.O., Adelekan, E.O., Adebowale, A.A., Bakare, H.A., Alamu, Emmanuel Oladeji

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Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties by Adegunwa, M.O., Fafiolu, O.F., Adebowale, A.A., Bakare, H.A., Alamu, Emmanuel Oladeji

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