African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 986

Full Length Research Paper

Chemical and functional properties of complementary food blends from malted and unmalted acha (Digitaria exilis), soybean (Glycine max) and defatted sesame (Sesamun indicum L.) flours

IKUJENLOLA A. Victor
  • IKUJENLOLA A. Victor
  • Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria.
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  •  Received: 08 May 2014
  •  Accepted: 25 July 2014
  •  Published: 31 July 2014

How to cite this article

APA /
Ikujenlola, A. V. (2014). Chemical and functional properties of complementary food blends from malted and unmalted acha (Digitaria exilis), soybean (Glycine max) and defatted sesame (Sesamun indicum L.) flours. African Journal of Food Science, 8(7), 361-367.
Chicago /
IKUJENLOLA A. Victor. "Chemical and functional properties of complementary food blends from malted and unmalted acha (Digitaria exilis), soybean (Glycine max) and defatted sesame (Sesamun indicum L.) flours." African Journal of Food Science 8, no. 7 (2014): 361-367.
MLA /
IKUJENLOLA A. Victor. "Chemical and functional properties of complementary food blends from malted and unmalted acha (Digitaria exilis), soybean (Glycine max) and defatted sesame (Sesamun indicum L.) flours." African Journal of Food Science 8.7 (2014): 361-367.
DOI /
https://doi.org/10.5897/AJFS2014.1173
URL /
https://academicjournals.org/journal/AJFS/article-abstract/0A6EB0E46536

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This article is published under the terms of the Creative Commons Attribution License 4.0

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