Nutrient and Anti-Nutrient Content of Soy-Enriched Tapioca

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"Nutrient and Anti-Nutrient Content of Soy-Enriched Tapioca"
written by Folake O. Samuel, Bolanle O. Otegbayo, Titilope Alalade,
published by Food and Nutrition Sciences, Vol.3 No.6, 2012

has been cited by the following article(s):

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[8]	Development of nutritious, safe and acceptable cassava-soy bean flakes
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[11]	Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned
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[16]	Anti-nutritional Factors and Functional Properties of Extruded Oat, Soybean and Linseed Composite Instant Flour
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[17]	Enhancement of nutritional value and sensory properties of fermented cassava semolina (attiéké) enriched with soy flour
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[18]	Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge
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[19]	EFFECT OF PROTEIN ENRICHMENT ON PROXIMATE COMPOSITION, FUNCTIONAL AND PASTING CHARACTERISTICS OF CASSAVA “LAFUN”
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[21]	Nutritional and anti-nutritional evaluation of cookies prepared from okara, red teff and wheat flours.
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[22]	Nutritional and anti-nutritional evaluation of cookies prepared from okara, red teff and wheat flours
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[23]	Production and quality evaluation of tapoica substituted with fermented bambara flour.
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[24]	Cassava: Nutrient composition and nutritive value in poultry diets
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[25]	Use of dietary fibre concentrates in semi-finished biscuits technology
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[26]	Production and quality evaluation of tapoica substituted with fermented bambara flour
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[27]	Improving protein and micronutrient quality of cassava meal for application in primary school feeding in Uganda
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[28]	Functional properties of soy-enriched tapioca
	BO Otegbayo, FO Samuel, T Alalade - academicjournals.org, 2013

[29]	On this page


[30]	BASED SNACK


[31]	Current Science International Volume: 10\| Issue: 02\| April-June\| 2021

[1]	Fortification of cassava starch with coconut residue: effects on flours’ functional properties and products’ (Tapioca meals) nutritional and sensory qualities Natural Resources for Human Health, 2022 DOI:10.53365/nrfhh/144352

[2]	Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products International Journal of Food Science, 2022 DOI:10.1155/2022/9817999

[3]	Enrichment of fermented cassava meal ‘mchuchume’ with micronutrient ingredients from soya bean flour and Moringa oleifera leaves powder Journal of the Science of Food and Agriculture, 2021 DOI:10.1002/jsfa.10984

[4]	Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour Frontiers in Sustainable Food Systems, 2021 DOI:10.3389/fsufs.2021.713701

[5]	Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits LWT, 2019 DOI:10.1016/j.lwt.2019.05.022

[6]	Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned Food Science & Nutrition, 2019 DOI:10.1002/fsn3.1133

[7]	Physicochemical, functional and antinutritional properties of starches from Caladium bicolor and Dioscorea dumentorum European Journal of Chemistry, 2019 DOI:10.5155/eurjchem.10.3.228-233.1833

[8]	Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge Food Science & Nutrition, 2018 DOI:10.1002/fsn3.624

[9]	Cassava: Nutrient composition and nutritive value in poultry diets Animal Nutrition, 2016 DOI:10.1016/j.aninu.2016.08.010

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