Figures index

From

Acceptability of Fibre Rich Cake Prepared Using Cassava Residue Flour, Blended With Wheat, Trifoliate Yam and Cocoyam Flour in Nigeria

Ohuoba A. N., Kukwa R. E., U. J. Ukpabi

American Journal of Food Science and Technology. 2019, 7(6), 195-199 doi:10.12691/ajfst-7-6-5
  • Figure 1. Flow chart for production of cassava residue flour obtained from gari processing operation. Source: [16]
  • Figure 2. Flow chart for the production of cocoyamflour and trifoliate flour. Source: [17]
  • Figure 3. Cassava gari residue flour
  • Figure 4. Cupcakes samples. R100 = 100% cassava gari residue flour. R80W20 = 80% cassava gari residue flour and 20% wheat flour