Full Length Research Paper
References
|
Adebowale AA, Sanni LO, Awonorin SO (2005). Effect of texture modifier on the physicochemical and sensory properties of dried fufu. Food Science and Technology International 11(5):373-382. |
|
|
Aderonke AM, Fashakin JB, Ibironke SI (2014). Determination of mineral contents, proximate composition and functional properties of complementary diets prepared from maize, soybean and pigeon pea. American Journal of Nutrition and Food Science1:53-56. |
|
|
Adeyemi IA, Beckley O (1986). Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi. Journal of Cereal Science 4:352-355. |
|
|
Aguilera JM, Rojas E (1996). Rheological, thermal and micro-structural properties of whey protein cassava starch gels. Journal of Food. Science 61(5):962-966. |
|
|
Anigo KM, Ameh DA, Ibrahim S, Danbauchi SK (2009). Nutrient composition of commonly used complementary foods in North Western Nigeria. African Journal of Biotechnology 8(18):4211-4216. |
|
|
Balasubramanian S, Kaur J, Singh D (2014). Optimization of weaning mix based on malted and extruded pearl millet and barley. Journal of Food Science and Technology 51:682-690. |
|
|
Bolanle OO, Babatunde KS, Oluwasina OS, Olubamke AA, Bankole OA, Uzoamaka AO, Nwakaegho EG (2012). Development and production of high protein and energy density beverages from blends of maize (Zea mays), sorghum (Sorghum bicolor) and soybeans (Glycine max) for school aged children, effect of malting period on selected proximate parameters and sensory qualities of developed beverages. International Journal of Applied Science and Technology 2:285-292. |
|
|
D'souza MR (2013). Effect of traditional processing methods on nutritional quality of field bean. International Journal of Applied Science and Technology 4:29-33. |
|
|
Ezeocha VC, Onwuka GI (2010). Effect of processing methods on the physic-chemical and nutritional quality of maize and soybean based complementary blends. Nigerian Food Journal 28(2):210-216. |
|
|
Gernah D, Ariahu CC, Ingbian EK (2012). Nutritional and sensory evaluation of food formulations from malted and fermented maize (Zea mays L.) fortified with defatted sesame (Sesam unindicum L.) flour. African Journal of Food, Agriculture, Nutrition and Development. 12:614-6631. |
|
|
Ikegwu OJ, Nwobasi VN, Odoh MO, Oledinma NU (2009). Evaluation of the pasting and some functional properties of starch isolated from some improved cassava varieties in Nigeria. African Journal of Biotechnology 8(10):2310-2315. |
|
|
Ikegwu OJ (2010). Effect of processing on the physicochemical and pasting properties of Brachystegia eurycoma flour. Nigerian Food Journal 28 (2):193-202. |
|
|
June ER, Masako A, Blanshara JMV (1991). The physicochemical properties of cassava starch. Tropical Science 31:189-207. |
|
|
Leach HW, McCowen LD, Schoch TJ (1959). Structure of the starch granules I: Swelling and solubility patterns of various starches. Cereal Chemistry 36:534-541. |
|
|
Kulkarni KD, Kulkarni DN, Ingle UM (1991). Sorghum malt based weaning food formulations, preparations, functional properties and nutritive values. Food and Nutrition Bulletin 13: 322-329. |
|
|
Niba LL, Bokanga MM, Jackson FL, Schlimme DS, Li BW (2001). Physicochemical properties and starch granular characteristics of flour from various Manihot esculenta (Cassava) genotypes. Journal of Food Science 67(5):1701-1705. |
|
|
Nnam NM (2000). Evaluation of the effect of sprouting on the viscosity, proximate composition and mineral content of hungry rice, acha (Digitaria exilis) flours. Nigerian Food Journal 18:57-62. |
|
|
Obatolu VA, Cole AH (2000). Functional property of complementary blends of soya bean and cowpea with malted or un-malted maize. Food Chemistry 70:147-153. |
|
|
Okezi BO, Bello AB (1988). Physicochemical and functional properties of winged bean flour and isolate compare with any isolate. Journal of Food Science 53:450-454. |
|
|
Onweluzo JC, Nwabugwu CC (2009). Development and evaluation of weaning foods from pigeon pea and millet. Pakistan Journal of Nutrition 8: 725-730. |
|
|
Padmashree TS, Vijayakshami L, Puttaraj S (1987). Effect of traditional processing on the functional properties of cowpea. Journal of Food Science and Technology 24:221-225. |
|
|
Prinyawiwatkul W, McWatters KH, Beuchat LR, Egum BO (1997). Functional characteristics of cowpea (Vigna unquiculata) flour and starch as affected by soaking, boiling, and fungal fermentation before milling. Food Chemistry 58:361-372. |
|
|
Sanni LO, Kosoko SB, Adebowale AA, Adeoye RJ (2004). The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour. International Journal of Food Properties 7(2):229-237. |
|
|
Shimelis E, Meaza M, Rakshit S (2006). Physico-chemical properties, pasting behaviour and functional characteristics of flour and starches from improved bean (Phaseolus vulgaris L.) varieties grown in East Africa. International Commission of Agricultural Engineering 8:11-18. |
|
|
Singh J, Singh N, Sharma TR, Saxena SK (2003). Physicochemical, rheology and cookie-making properties of corn and potato flours. Food Chemistry 83:387-393. |
|
|
Solomon M (2005). Nutritive value of three potential complementary foods based on cereals and legumes. African Journal of Food and Nutritional Sciences 5(2):1-14. |
|
|
Sosulski FN (1962). The centrifugal method for determining flour absorptivity in hard red spring wheat. Cereal Chemistry 39:344-346. |
|
|
Temesgen M (2013). Nutritional status of Ethiopian weaning and complementary foods: A review. Scientific Reports 2(2):1-9. |
|
|
Victor IA (2014). Chemical and functional properties of complementary food blend from malted and unmalted acha (Digitaria exilis), soybean (Glycine max), defatted sesame (Sesam unindicum L.) flours. African Journal of Food Science 8: 361-367. |
|
|
Wadud S, Abid H, Ara H, Rosar S, Shah WH (2004). Production, quality evaluation and storage stability of vegetable protein-based foods. Food Chemistry 85: 175-179. |
|
|
WHO (2003). Guiding principles for complementary feeding of the breastfed child. (WH/A56/INFO.DOC) Geneva, Switzerland. |
|
|
Wondimu A, Malleshi NG (1996). Development of weaning foods based on malted, popped, and roller-dried barley and chicken pea. Food and Nutrition Bulletin 17:169-176. |
|
Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
