Bello, F.A. and Oladeji, B.S. 2024. Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake. IPS Journal of Nutrition and Food Science. 3, 3 (Jul. 2024), 214–221. DOI:https://doi.org/10.54117/ijnfs.v3i3.53.