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

Micronutrients, antinutrients composition and sensory properties of extruded snacks made from sorghum and charamenya flour blends

Eze C. R.
  • Eze C. R.
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
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Okafor G. I.
  • Okafor G. I.
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
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Omah E. C.
  • Omah E. C.
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
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Azuka, C.E.
  • Azuka, C.E.
  • Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.
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  •  Received: 03 November 2019
  •  Published: 31 January 2020

How to cite this article

APA /
Eze C. R., Okafor G. I., Omah E. C., & Azuka, C. E. (2020). Micronutrients, antinutrients composition and sensory properties of extruded snacks made from sorghum and charamenya flour blends. African Journal of Food Science, 14(1), 25-31.
Chicago /
Eze C. R., Okafor G. I., Omah E. C. and Azuka, C.E.  . "Micronutrients, antinutrients composition and sensory properties of extruded snacks made from sorghum and charamenya flour blends." African Journal of Food Science 14, no. 1 (2020): 25-31.
MLA /
Eze C. R., et al. "Micronutrients, antinutrients composition and sensory properties of extruded snacks made from sorghum and charamenya flour blends." African Journal of Food Science 14.1 (2020): 25-31.
DOI /
https://doi.org/10.5897/AJFS2019.1882
URL /
https://academicjournals.org/journal/AJFS/article-abstract/9E457F863120

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

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