Figure 4. Cupcakes samples. R100 = 100% cassava gari residue flour. R80W20 = 80% cassava gari residue flour and 20% wheat flour

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