Nwokocha, Kate E., et al. “Sensory Qualities, Nutritional Properties and Glycaemic Indices of Biscuits Produced from Processed Fonio Millet Flour: Http: www.doi.org 10.26538 Tjpps V3i1.2”. Tropical Journal of Phytochemistry and Pharmaceutical Sciences, vol. 3, no. 1, Feb. 2024, pp. 124-30, https://tjpps.org/index.php/home/article/view/36.