Ahmed Z, Chishti MZ, Johri RK, Bhagat A, Gupta KK, Ram G (2009). Antihyperglycemic and antidyslipidemic activity of aqueous extract of Dioscorea bulbifera tubers. Diabetologia Croatica 38(3):63-72.

Alemayehu H, Emire SA, Henry C (2019). Effects of extrusion process parameters on the quality properties of ready-to-eat pulse-based snacks. Cogent Food and Agriculture 5(1):1641903.
Crossref

Altan A, McCarthy KL, Maskan M (2008). Evaluation of snack foods from barley-tomato pomace blends by extrusion processing. Journal of Food Engineering 84(2):231-242.
Crossref

Anjineyulu K, Navdeep J, Thimmaiah B (2013). A study on evaluation and characterization of extruded product by using various by-products. African Journal of Food Science 7(12):485-497.
Crossref

Brand-Miller J, Burani J, Foster-Powell K. (2003). The new glucose revolution pocket guide to the top 100 low GI foods.2nd ed. Marlowe and Company.

Ding QB, Ainsworth P, Plunkett A, Tucker G, Marson H (2006). The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering 73(2):142-148.
Crossref

Guldiken B, Yovchev A, Nosworthy MG, Stone AK, House JD, Hood?Niefer S, Nickerson MT (2020). Effect of extrusion conditions on the physical properties of desi chickpea?barley extrudates and quality attributes of their resulting flours. Journal of Texture Studies 51(2):300-307.
Crossref

Igyor MA, Ikyo SM, Gernah DI (2004). The food potential of potato yam (Dioscorea bulbifera). Nigerian Food Journal 22(1):209-215.
Crossref

Iwe MO (2003). The Science and Technology of Soybean: Chemistry, Nutrition, Processing, Utilization. Rojoint Communication Services Limited, Enugu, Nigeria. 1-6. ISBN: 978-3212-8-6.

Lazou A, Krokida M (2010). Structural and textural characterization of corn-lentil extruded snacks. Journal of Food Engineering 100(3):392-408.
Crossref

Lin S, Huff HE, Hsieh F (2000). Texture and chemical characteristics of soy protein meat analog extruded at high moisture. Journal of Food Science 65(2):264-269.
Crossref

Nkubana A, Dusabumuremyi JC, Yadufashije C (2020). Optimization of extrusion conditions for development of fish-maize based extruded snacks by response surface methodology. African Journal of Biological Sciences 2(2):88-99.
Crossref

Nwosu JN (2014). Evaluation of the proximate and sensory properties of biscuits produced from aerial yam flour (Dioscorea bulbifera). American Journal of Research Communication 2(3):119-126.

Ojinnaka MC, Okudu H, Uzosike F (2017). Nutrient composition and functional properties of major cultivars of aerial yam (Dioscorea bulbifera) in Nigeria. Food Science and Quality Management 62(1):10-16.

Olurin TO, Arisa NU, Aworh OC (2006). Influence of pretreatments of drying characteristics of pretreated yam slices. International Conference on Engineering Research and Development (ICER&D 2006) Proceedings held at Benin City, Nigeria pp. 5-7.

Olusegun AA, Stephen AA, Folasade BI, Oladejo D (2016). Effect of extrusion conditions on cassava/soybean extrudates. MOJ Food Processing and Technology 3(1):237-245.
Crossref

Omohimi CI, Sobukola OP, Sarafadeen KO, Sanni LO (2014). Effect of thermo-extrusion process parameters on selected quality attributes of meat analogue from mucuna bean seed flour. Nigerian Food Journal 32(1):21-30.
Crossref

Onwuka GI (2005). Food analysis and instrumentation (Theory and practice).Naphtali printers, Lagos Nigeria. ISBN 978047686.

Orkwor GC, Asiedu RS, Ekanayak IJ (1998). Food yams. Advances in Research: International Institute Tropical Agriculture (IITA) Ibadan and National Root Crops Research Institute, (NRCRI) Umudike pp. 187-215.

Peluola-Adeyemi OA, Idowu MA (2014). Effect of extrusion parameters on the physical and functional properties of cocoyam (Colocasia esculenta) flour. IOSR Journal of Environmental Science, Toxicology and Food Technology 8:29-34.
Crossref

Princewill-Ogbonna, I.L., Ezembaukwu, N.C. (2015).Effect of Various Processing Methods on the Pasting and Functional Properties of Aerial Yam (Dioscoreabulbifera) Flour.British Journal of Applied Science & Technology 9(5): 517-526.ISSN: 2231-0843.
Crossref

Sanful RE, Engmann FN (2016). Physico-chemical and pasting characteristics of flour and starch from aerial yam. American Journal of Food Science and Nutrition 3(1):1-7.

Strahm BS (2000) Preconditioning. In: Extruders in food applications. M. N. Riaz, (Ed). Boca Raton: CRC Press pp. 115-126.

Tabibloghmany FS, Mazaheri Tehrani M, Koocheki A (2020). Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull. Journal of Food Science and Technology 57(11):4054-4064.
Crossref

Tadesse SA, Bultosa G, Abera S (2019). Functional and physical properties of sorghum-based extruded product supplemented with soy meal flour. Cogent Food and Agriculture 5(1):1707608.
Crossref

Tiwari A, Jha SK (2007). Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks-An overview. International Journal of Food Studies 6(1).