1. Abbas, B.Y., Richard, F. & Linda, N. (2017). Consumers acceptability of modified and traditionally produced amala from fermented orange-fleshed sweet potato. African Journal of Food Science, 11, 183-188. https://doi.org/10.5897/AJFS2017.1564
2. Adeola, A. A., Otegbayo, B. O., & Ogunnoiki, S. (2012). Preliminary studies on the development and evaluation of instant pounded yam from Dioscorea alata. Journal of Applied Sciences and Environmental Management, 16, 287-290.
3. Abioye, V. F., Ade-Omowaye, B. I. O., Babarinde, G.O. & Adesigbin, M.K. (2011). Chemical, Physico-Chemical and Sensory Properties of Soy-Plantain Flour. African Journal of Food Science, 5, 176 - 180.
4. Adewale, O., Hannah, A. & Ifeoluwa, O. (2016). Quality changes in cocoyam flour during storage. Food Science and Nutrition, 4, 67-69.
5. Adeyanju, J. A., Babarinde, G. O., Abioye, A. O., Olajire, A. S., & Bolarinwa, I. D. (2019). Cocoyam processing: food uses and industrial benefits. International Journal of Science and Engineering Research, 10, 1658-1663.