Journal ArticleOPEN ACCESS

Extending the use of an underutilised tuber I: Physicochemical and pasting properties of cocoyam (Xanthosoma sagittifolium) flour and its suitability for making biscuits

  • Isibhakhomen S
African Journal of Food Science (2013) 7(9) 264-273
DOI: 10.5897/ajfs12.111
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Abstract

Cocoyam is one of the important root food crops especially among the low income earners in Nigeria. However, the utilisation options of cocoyam are mainly limited to direct consumption as whole boiled or pounded tuber only, thus making it an underutilised crop …

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APA

Isibhakhomen, S. (2013). Extending the use of an underutilised tuber I: Physicochemical and pasting properties of cocoyam (Xanthosoma sagittifolium) flour and its suitability for making biscuits. African Journal of Food Science, 7(9), 264–273. https://doi.org/10.5897/ajfs12.111

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