RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Functional properties, in vitro protein digestibility and mineral contents of extruded flour developed from maize-cassava leaf composites
https://doi.org/10.31248/RJFSN2021.132 | Article Number: 68EBB8361 | Vol.7 (1) - February 2022
Received Date: 24 December 2021 | Accepted Date: 31 January 2022 | Published Date: 28 February 2022
Authors: Zemenu Kerie Terefe* , Mary Nyambeki Omwamba and John Masani Nduko
Keywords: Cassava leaf, extrusion cooking, instant porridge flour, optimization, response surface methodology.
APA STYLE
Terefe, Z. K., Omwamba, M. N., & Nduko, J. N. (2022). Functional properties, in vitro protein digestibility and mineral contents of extruded flour developed from maize-cassava leaf composites. Research Journal of Food Science and Nutrition, 7(1), 1-15.
HARVARD STYLE
Terefe, Z. K., Omwamba, M. N. and Nduko, J. N. 2022. Functional properties, in vitro protein digestibility and mineral contents of extruded flour developed from maize-cassava leaf composites. Research Journal of Food Science and Nutrition, 7(1), Pp. 1-15.
VANCOUVER STYLE
Terefe ZK, Omwamba MN & Nduko JN. Functional properties, in vitro protein digestibility and mineral contents of extruded flour developed from maize-cassava leaf composites. Research Journal of Food Science and Nutrition. 2022 Feb 28:7(1): 1-15.
Copyright © 2026 Integrity Research Journals. All rights reserved.