Alabi, A. O.

Quality Assessment, Antioxidant and Antidiabetic Potentials of Crackers Produced from Flour Mix of High-Quality Cassava and Mango Seed

Alabi, A. O., Adeoti, O.A., Adebayo-Alabi, I.B. & Elutilo, O.O · Asian Food Science Journal · 2026

This study explores the potentials of incorporating various mix of High-Quality Cassava Flour (HQCF) and Mango Seed Flour (MSF) as partial replacements for wheat flour (WHTF) in making cracker, with the objective of enhancing nutritional quality, offering functional properties, a...

Open access Research Article 10.9734/afsj/2026/v25i1844

Nutritional, Antioxidant and α-Amylase Inhibitory Properties of Cracker Biscuits from High Quality Cassava and Sour Sop (Annona muricata) Seed Flours

Adeoti, O. A., Alabi, A. O., Elutilo, O. O. & Adedokun, S. O. · Asian Journal of Food Research and Nutrition · 2024

This study evaluated the nutritional, antioxidant and inhibitory effect on α-amylase enzyme linked to type-2 diabetes of cracker biscuits made from seven blends of high quality cassava-wheat flour and sour sop seed flours. The composite mixture of high quality cassava (HQC), whol...

Open access Research Article