Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus)

Oladele A. K.; Aina J. O.

doi:10.5897/AJB2007.000-2391

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus)

Oladele A. K.1* and Aina J. O.2

1Department of Food Technology, FCFFT, P. M. B. 1500, New Bussa, Niger State, Nigeria. 2Department of Food Technology, University of Ibadan, Ibadan, Nigeria.
Email: [email protected]

Article Number - 32D71CF6402
Vol.6(21), pp. 2473-2476 , November 2007
https://doi.org/10.5897/AJB2007.000-2391

Accepted: 29 June 2007
Published: 05 November 2007

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