African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 903

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.
  • Google Scholar
Ibok N. Oduro
  • Ibok N. Oduro
  • Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, PMB Kumasi, Ghana.
  • Google Scholar
Charles Tortoe
  • Charles Tortoe
  • Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana.
  • Google Scholar


  •  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.