Adebayo-Alabi, I.B.

Quality Assessment, Antioxidant and Antidiabetic Potentials of Crackers Produced from Flour Mix of High-Quality Cassava and Mango Seed

Alabi, A. O., Adeoti, O.A., Adebayo-Alabi, I.B. & Elutilo, O.O · Asian Food Science Journal · 2026

This study explores the potentials of incorporating various mix of High-Quality Cassava Flour (HQCF) and Mango Seed Flour (MSF) as partial replacements for wheat flour (WHTF) in making cracker, with the objective of enhancing nutritional quality, offering functional properties, a...