Extending the use of an underutilised tuber I:  Physicochemical and pasting properties of cocoyam (Xanthosoma sagittifolium) flour and its suitability for making biscuits

Shirley Isibhakhomen EJOH; Veronica Adeoti OBATOLU; Oyeyoyin Taiwo OLANIPEKUN; Elizabeth Oluremi FARINDE

doi:10.5897/AJFS12.111

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Extending the use of an underutilised tuber I: Physicochemical and pasting properties of cocoyam (Xanthosoma sagittifolium) flour and its suitability for making biscuits

Shirley Isibhakhomen EJOH1*, Veronica Adeoti OBATOLU2, Oyeyoyin Taiwo OLANIPEKUN2 and Elizabeth Oluremi FARINDE2

1Department of Human Nutrition, University of Ibadan, Ibadan, Oyo State, Nigeria. 2Institute of Agricultural Research and Training (IAR&T), Obafemi Awolowo University. P.M.B. 5029, Moor Plantation, Ibadan, Oyo State. Nigeria.
Email: [email protected]

Article Number - 3EA2E9C12723
Vol.7(9), pp. 264-273 , September 2013
https://doi.org/10.5897/AJFS12.111

Accepted: 07 August 2013
Published: 15 September 2013

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