African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Full Length Research Paper

Effect of process treatments on the proximate composition of tigernut-soy milk blends

Bosede Adelola Orhevba
  • Bosede Adelola Orhevba
  • Department of Agricultural and Bioresources Engineering, Federal University of Technology, P. M. B. 65, Minna, Niger State, Nigeria.
  • Google Scholar
Oluwatobi Samuel Bankole
  • Oluwatobi Samuel Bankole
  • Department of Agricultural and Bioresources Engineering, Federal University of Technology, P. M. B. 65, Minna, Niger State, Nigeria.
  • Google Scholar

  •  Received: 12 February 2019
  •  Accepted: 30 September 2019
  •  Published: 30 November 2019


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Belewu MA, Belewu KY (2007). Comparative Physico- Evaluation of Tigernut, Soybean and Coconut Milk Sources. International Journal of Agriculture and Biology 9:785-787.


Belewu MA, Abodunrin OA (2006). Preparation of Kunnu from unexploited rich food source: Tigernut (Cyperus esculentus). World Journal of Dairy and Food Sciences 1:19-21.


Betiku O, Omilakin OR, Ajala SO, Okeleye AA, Taiwo AE, Solomon BO (2014) Mathematical Modelling and Processs Parameter Optimization Studies by Artificial Neural Network and Response Surface Methodology: a Case of Non-Edible Neem (Azadiracta Indica) Seed Oil Biodiesel Synthesis. Energy 72:266-273.


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Martinez V (2003). Scientific analysis of effects of Tigernut on heart diseases and related aspects In: Tigernut and Health pp. 1-2.


Oladele AK, Aina JO (2007). Chemical Composition and Functional Properties of Flour Produced from Two Varieties of Tigernut (Cyperus esculentus), African Journal of Biotchnology 6(21):2473-2476.


Oluwaniy OO, Dodumu OO, Awolola GV, Abdulraheem AF (2009). Nutritional Analysis and Stability Studies of Some Natural and Synthetic Food Colourants. American Journal of Food Technology 4(5):218-225.


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Rehman S, Hussain S, Nawaz H, Ahmad MM, Huma N, Virk WA (2007). Preparation and quality evaluation of lathyrus sativus L-bovine milk blend. Pakistan Journal of Nutrition 6:134-137.


Sowonola OA, Tunde-Makinde TY, Adedeji F (2005). Nutritional and Sensory Qualities of Soymilk-Kunnu Blends. African Journal of Food Agriculture Nutrition and Development 5(2):1-12.