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...
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