Proximate Composition, Selected Minerals, Antioxidant Activity, Physical and Sensory Properties of Biscuits Produced from Banana and Tropical Almond (Terminalia catappa L.) Seed Flour Blends
M. I. Yusufu, C. A. Adah & N. Nezuami · European Journal of Nutrition & Food Safety · 2026
This study evaluated the proximate composition, selected mineral content, antioxidant activity, physical characteristics and sensory acceptability of biscuits produced from Cavendish banana flour and processed tropical almond (Terminalia catappa L.) seed flour. Tropical almond ke...
Open access
Research Article
10.9734/ejnfs/2026/v18i92150