Nutritional, Functional and Sensory Characteristics of Swallow Foods Produced from Unripe Plantain and White Beans Composite Flour Blends
ADEOYE, ADEKUNLE OLUSEGUN., AJANI, RICHARD AKINLOLU., ONIFADE, ADESOLA OLUSEGUN, ALAGBE, IYANU CALEB & OJO, MOSES AYODELE · European Journal of Nutrition & Food Safety · 2025
Swallow food with high glycaemic index is detrimental to the health of people with type-2 diabetics, food products that may increase choice of food is important to allow varieties for type-2 diabetics individual. This study focused on affordable and functional food with low glyca...
Open access
Research Article
10.9734/ejnfs/2025/v17i91843