African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 809

Full Length Research Paper

Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends

Adedola S. Adeboye
  • Adedola S. Adeboye
  • Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
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Adefunke Bamgbose
  • Adefunke Bamgbose
  • Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
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Oluwafemi A. Adebo
  • Oluwafemi A. Adebo
  • Department of Biotechnology and Food Technology, University of Johannesburg, South Africa.
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Damaris C. Okafor
  • Damaris C. Okafor
  • Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
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Tajudeen B. Azeez
  • Tajudeen B. Azeez
  • Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
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  •  Received: 18 July 2018
  •  Accepted: 25 September 2018
  •  Published: 31 August 2019

How to cite this article

APA /
Adeboye, A. S., Bamgbose, A., Adebo, O. A., Okafor, D. C., & Azeez, T. B. (2019). Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends. African Journal of Food Science, 13(8), 182-190.
Chicago /
Adedola S. Adeboye, Adefunke Bamgbose, Oluwafemi A. Adebo, Damaris C. Okafor and Tajudeen B. Azeez. "Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends." African Journal of Food Science 13, no. 8 (2019): 182-190.
MLA /
Adedola S. Adeboye, et al. "Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends." African Journal of Food Science 13.8 (2019): 182-190.