African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

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.
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Oluwatobi Samuel Bankole
  • Oluwatobi Samuel Bankole
  • Department of Agricultural and Bioresources Engineering, Federal University of Technology, P. M. B. 65, Minna, Niger State, Nigeria.
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  •  Received: 12 February 2019
  •  Accepted: 30 September 2019
  •  Published: 30 November 2019

References

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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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Bosch L, Alegria A, Farre R (2005). Determination of Tigernut and Orgeat Amino Acid Contents. Food Science Technology International 11:33-40.
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Chien JT, Snyder HE (1983). Detection and control of soymilk astringency. Journal of Food Science 48:438-440.
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Imafidon GI, Farkye NY, Spanier AM (1997). Isolation, purification and alteration of some functional groups of major proteins: a review. Critical Review Food Science and Nutririon 7:663-689.
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Lewis M, Heppell N (2000). Continous Thermal Processing of Foods; pasteurization and UHT Sterilization. ASPEN Publishers, Gaithersburg, MD. P 447.

  
 

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.
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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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Osagie AU, Eka SA (1998). Lipid from plant source, structure and distribution. Procedure of the1st Agricultural Conference on Biochemistry of lipids 103:21-26.

  
 

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.
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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.

  

 

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