African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Effect of some extrusion parameters on the nutrient composition and quality of a snack developed from cocoyam (Xanthosoma sagittifolium) flour

Oluwaranti Abiodun Peluola-Adeyemi*
  • Oluwaranti Abiodun Peluola-Adeyemi*
  • Department of Food Technology, Lagos State Polytechnic, Lagos, Lagos State, Nigeria.
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Micheal Ayodele Idowu
  • Micheal Ayodele Idowu
  • Department of Food Science and Technology, University of Agriculture, Abeokuta, Ogun State, Nigeria.
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Lateef Oladimeji Sanni
  • Lateef Oladimeji Sanni
  • Department of Food Science and Technology, University of Agriculture, Abeokuta, Ogun State, Nigeria.
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Goke Jacob Bodunde
  • Goke Jacob Bodunde
  • Department of Horticulture, University of Agriculture, Abeokuta, Ogun State, Nigeria.
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  •  Received: 24 April 2014
  •  Accepted: 30 September 2014
  •  Published: 30 October 2014

How to cite this article

APA /
Peluola-Adeyemi, O. A., Idowu, M. A., Sanni, L. O., & Bodunde, G. J. (2014). Effect of some extrusion parameters on the nutrient composition and quality of a snack developed from cocoyam (Xanthosoma sagittifolium) flour. African Journal of Food Science, 8(10), 510-518.
Chicago /
Oluwaranti Abiodun Peluola-Adeyemi, Micheal Ayodele Idowu, Lateef Oladimeji Sanni and Goke Jacob Bodunde. "Effect of some extrusion parameters on the nutrient composition and quality of a snack developed from cocoyam (Xanthosoma sagittifolium) flour." African Journal of Food Science 8, no. 10 (2014): 510-518.
MLA /
Oluwaranti Abiodun Peluola-Adeyemi, et al. "Effect of some extrusion parameters on the nutrient composition and quality of a snack developed from cocoyam (Xanthosoma sagittifolium) flour." African Journal of Food Science 8.10 (2014): 510-518.
DOI /
https://doi.org/10.5897/AJFS2014.1169205
URL /
https://academicjournals.org/journal/AJFS/article-abstract/CB47FD948501

Copyright © 2024 Author(s) retain the copyright of this article.

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

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