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 flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)

Doreen Dedo Adi
  • Doreen Dedo Adi
  • Faculty of Vocational Education, Akenten Appiah – Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana.
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Ibok N. Oduro
  • Ibok N. Oduro
  • Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, PMB Kumasi, Ghana.
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Charles Tortoe
  • Charles Tortoe
  • Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana.
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  •  Received: 09 February 2021
  •  Accepted: 12 April 2021
  •  Published: 30 April 2021

How to cite this article

APA /
Adi, D. D., Oduro, I. N., & Tortoe, C. (2021). Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam). African Journal of Food Science, 15(5), 190-202.
Chicago /
Doreen Dedo Adi, Ibok N. Oduro and Charles Tortoe. "Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)." African Journal of Food Science 15, no. 5 (2021): 190-202.
MLA /
Doreen Dedo Adi, Ibok N. Oduro and Charles Tortoe. "Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)." African Journal of Food Science 15.5 (2021): 190-202.
DOI /
https://doi.org/10.5897/AJFS2021.2090
URL /
https://academicjournals.org/journal/AJFS/article-abstract/F595EAD66797

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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