Full Length Research Paper
References
Adebowale YA, Adeyemi IA, Oshodi, AA (2005).Functional and physicochemical properties of flours of six Mucuna species. Afr. J. Biotechnol. 4(12):1461-1468. | ||||
Akoroda M, Egeonu I (2009). Sweet potato in Nigeria: Proceedings of the First National Sweet potato Conference held during 16-18 September 2008. At the First Bank Hall,Faculty of Agriculture and Forestry, University of Ibadan,Nigeria. Under the Auspices of the Sweet potaton Promotion Group. p. 9. | ||||
Akubor PI (2004). Protein contents, physical and sensory properties of Nigerian snack foods (cake, chin-chin and puff-puff) prepared from cowpea - wheat flour blends. Int. J. Food Sci. Technol. 39 (4): 419–424. Crossref |
||||
Aniedu C, Omodamir, RM (2012) Use of Newly Bred β-Carotene Cassava in Production of Value Added Products: Implication for Food Security in Nigeria. Glob. J. Sci. Front. Res. Agric. Vet. Sci. 12(10) Version 1.0. :0975-5896 | ||||
Aniedu C, Ot E (2008). Cassava based recipes. Extension bulletin National Root Crop Root Institute, Umudike. p.10. | ||||
Christine EI, Christopher E, Godwin I (2012). Nutritional and Organoleptic properties of Wheat (Triticumaestiuum) Beniseed (Sesame indicum)Composite Flour Baked Foods. J. Food Res. 1:3. | ||||
Dewettinck K, Van Bockstaele F, Kuhne B, Van de valle, Courtens T, Gellynck X (2008). Nutritional Value of Bread: Influence of processing Food interaction and consumer perception. Rev. J. Cereal Sci. 48: 243-257 Crossref |
||||
Dufour D, O'Brien GM, Rupert B (1996). Cassava Flour and starch: Progress in research and development. Centro International de Agriculture Tropical. Apartado Aereo. 6713, Cali, Colombia. p.72. | ||||
Edema MS, Sanni, LO, Sanni AI (2005).Evaulation of Maize-soyabean flour blends for soya maize bread production in Nigeria. Afr. J. Biotechnol. 4(9):911-918. | ||||
Eke J, Achinewhu SC, Sanni L (2008). Nutritional and Sensory Qualities of some Nigeria Cakes. Niger. Food J. 26(2):12-17. | ||||
Etudaiye H, Oti E, Aniedu C (2008). Functional properties of wheat:sweet potato composite flour and sensory qualities of confectioneries produced from the composites. Nig. J. Nutr. Sci. 29(2):139-146. | ||||
Fleming SF (1981). A Case Study of Relationship between Flatus Potential and Carbohydrate distribution in legume seed. J. Food Sci. 106:779-803. | ||||
Garcia HAM (1993) Physico-chemical Characterisation of Sweet potato Starch. M.Sc Thesis, North California State University, USA. | ||||
Iwe MO (2002). A handbook of sensory methods and Analysis. First edition. Rejoint Communication Service Ltd. 65, Adelabu St. Uwani Enugu. p.71. | ||||
Jack SJT, Mei-chin CC, Chiu OC (1992). Promoting Sweet potato through recipes. In Sweet potato Technology for the 21stCentury . W. A. Hill, C.K. Bonsi and P. A. Loretan (Eds.) 1992. Tuskegee University, AL. p. 473. | ||||
Mepba HD, Achinewhu SC, Aso SN, Wachukwu CK (2007). Microbiological Quality of Selected Street Foods In Port Harcourt, Nigeria. J. Food Saf. 27 (2):208-18. Crossref |
||||
Ojinaka M, Akobundu ENT, Iwe MO (2009). Cocoyam Starch Modification Effects on Functional, Sensory and Cookies Qualities. Pak. J. Nutr. 8 (5): 558-567. Crossref |
||||
Onimawo AI, Egbekun KM (1998). Comprehensive food science and nutrition.Revised edition.Published by AMDIK Press Ltd. Bennin City, Edo State. pp. 193 – 201 and 206 - 207. | ||||
Parkash CS (1994). Sweet potato Biotechnology: Progress and potential. Biotechnology and Development Monitor, No.18, mp.1819/22. http:/www.biotech-monitor.nl/1811.htm. Accessed September 25, 2008. | ||||
Signori P (2004). How to become a mass marketer from a local market. Br. Food J. 106(10-11):714-821. Crossref |
||||
Statistical Analytical System (2009). copyright (C) SAS Institute Inc.; Cary NC, USA. | ||||
Suda I, Yoshimoto M, Yamakaw O (1999).Sweet potato Potentiality. Prevention of Life style-related disease induced by recent food habits in Japan. Food Food Ingredients J. Jpn 181:59-68. | ||||
Udoessien E, Ifon, ET (1990). Chemical Evaluation of some Malnutrition Constituents in Species of Yam. Trop. Sci. 32: 115-119. | ||||
Ulm SG (1988) The effect of Storage Condition on Selected Quality, Attributes of Sweet potato Flour, Thesis of Tennessee, Knoxville. pp. 7-26. | ||||
Victor C, Ronald K, David F (1995). Practical cookery, (Cakes, small cakes; basic mixtures): 8th Rev. edition, Holder and Stoughton Education, Euston Road, London. pp. 706-707. | ||||
Woolfe JA (1992) Sweet potato. An untapped Food Resource, Cambridge University Press, Cambridge, U.K. pp. 118-187. |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0