Phytochemicals, Antioxidant, Physico-Chemical and Sensory Properties of Yam-Based Cookies Produced from Flours of Five Yam Varieties
Dorcas Nguemo Kundam, Julius K. Ikya & Joseph S. Alakali · Asian Food Science Journal · 2024
The aspiration to reduce post-harvest losses of yams via the promotion of utilisation of the abundant readily available raw materials for industrial purposes and production of health-enhancing foods prompted this research. This work focused on evaluating the phytochemical, antiox...
Open access
Research Article
10.9734/afsj/2024/v23i8732