Full Length Research Paper
References
|
AACC (2000). AACC International Approved Methods American Association of Cereal Chemists. 10th Ed. Methods 10-10B, 26-21A, 44-19, 44-08, and 54-40A. The Association: St. Paul, MN. Avalable at: |
|
|
Abu JO, Muller K, Duodu KG, Minnaar A (2005). Functional properties of cowpea (Vigna unguiculata L. Walp) flours and pastes as affected by γ-irradiation. Food Chemistry 93:103-111. |
|
|
Adebowale AA, Sanni LO, Kuye A (2006). Effect of roasting methods on sorption isotherm of tapioca grits. Electronic Journal of Environmental, Agricultural and Food Chemistry 5:1649-1653. |
|
|
Adebowale AR, Sanni L, Awonorin S, Daniel I, Kuye A (2007). Effect of cassava varieties on the sorption isotherm of tapioca grits. International Journal of Food Science and Technology 42:448-452. |
|
|
Association of Official Analytical Chemists (AOAC) (2005). Method 925.45B, 942.05, 920.39A and 968.06. Approved method of Analysis of AOAC International, 17th ed., Gaithersburg, MD, AOAC International. |
|
|
Balogun M, Karim O, Kolawole F, Solarin A (2012). Quality attributes of tapioca meal fortified with defatted soy flour. Agrosearch 12: 61-68. |
|
|
BeMiller JN, Whistler RL (2009). Starch: Chemistry and Technology, 3rd edition. Massachusetts, USA: Academic Press. (Available at : View |
|
|
Chung HJ, Lim HS, Lim ST (2006). Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. Journal of Cereal Science 43:353-359. |
|
|
Copeland L, Blazek J, Salman H, Tang MC (2009). Form and functionality of starch. Food Hydrocolloids 23(6):1527-1534. |
|
|
Davidov-Pardo G, Joye IJ, McClements DJ (2015). Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization. Advances in Protein Chemistry and Structural Biology 98:293-325. |
|
|
Ezeokonkwo C, Dodson W (2004). The potential of tropical almond (Terminalia catappa) seed as a source of dietary protein. Journal of Food Quality 27:207-219. |
|
|
FAO (2003). Food energy: Methods of Analysis and Conversion Factors. Food and Nutrition Paper. Rome: FAO. pp. 18-37. |
|
|
Haque MR, Bradbury JH (2002). Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods. Food Chemistry 77:107-114. |
|
|
Heuberger C (2005). Cyanide content of cassava and fermented products with focus on attiekè and attiekè garba. Diss. ETH No. 16247. Dissertation submitted to the Swiss Federal Institutè of Technology, Zurich, for the degree of Doctor of Natural Sciences. |
|
|
Hoover R, Hughes T, Chung HJ, Liu Q (2010). Composition, molecular structure, properties, and modification of pulse starches: A review. Food Research International 43(2):399-413. |
|
|
Irungu FG, Mutungi C M, Faraj AK, Affognon H, Kibet N, Tanga C, Fiaboe KKM (2018). Physico-chemical properties of extruded aquafeed pellets containing black soldier fly (Hermetia illucens) larvae and adult cricket (Acheta domesticus) meals. Journal of Insects as Food and Feed 4(1):19-30. |
|
|
Iwe M (2002). Handbook of sensory methods and analysis. Rojoint Communication Services Ltd., Enugu, Nigeria, pp. 7-12. |
|
|
Kojima T, Elliott JA (2012). Incipient flow properties of two-component fine powder systems and their relationships with bulk density and particle contacts. Powder Technology 228:359-370. |
|
|
Maziyaâ€Dixon B, Dixon AG, Adebowale AR (2007). Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties. International Journal of Food Science and Technology 42:969-976. |
|
|
Mbah B, Eme P, and Eze C (2013). Nutrient potential of Almond seed (Terminalia catappa) sourced from three states of Eastern Nigeria. African Journal of Agricultural Research 8:629-633. |
|
|
Newport Scientific (1998). Applications Manual for the Rapid Visco Analyzer using Thermocline for Windows. Newport Scientific Pty Ltd, pp. 2-26. |
|
|
Senga KP, Opota OD, Tamba VA, Tona LG, Kambu KO, Covaci A, Apers S, Pieters L, Cimanga KR (2013). Chemical composition and nutritive value study of the seed oil of Adenanthera pavonina L. (Fabaceae) growing in Democratic Republic of Congo. International Journal of PharmTech Research 5(1):205-216. |
|
|
Ogundele OM, Minnaar A, Emmambux MN (2017). Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours. Food Chemistry 214:655-663. |
|
|
Okafor DC, Osuji CM, Ijioma BC, Nwakaudu AA, Alagbaoso SO, Obi PN, Onyeka EU, Ubakanma UG (2017). Production and evaluation of enriched tapioca gruel. Journal of Food Security 5:107-112. |
|
|
Okafor PN, Okorowkwo CO, Maduagwu EN (2002). Occupational and dietary exposures of humans to cyanide poisoning from large-scale cassava processing and ingestion of cassava foods. Food and Chemical Toxicology 40(7):1001-1005. |
|
|
Olatidoye OP, Sobowale SS, Akinlotan JV, Olorode OO (2011). Chemical composition and physicochemical characteristics of tropical almond nuts (Tarminalia catappa L.) cultivated in South West Nigeria. Journal of Medical and Applied Biosciences 2:1-10. |
|
|
Olatunde SJ, Adetola RO, Oyeyinka AT, Oyeyinka SA (2016). Production and quality evaluation of tapoica substituted with fermented bambara flour. Ukrainian Food Journal 5:36-43. |
|
|
Otegbayo B, Samuel FO, Alalade T (2013). Functional properties of soy-enriched tapioca. African Journal of Biotechnology 12:22. |
|
|
Samuel FO, Otegbayo BO, Alalade T (2012). Nutrient and anti-nutrient content of soy-enriched tapioca. Food and Nutrition Sciences 3:784. |
|
|
Sanni LO, Adebowale AA, Filani TA, Oyewole OB, Westby A (2006). Quality of flash and rotary dried fufu flour. Journal of Food Agriculture and Environment 4(3&4):74-78. |
|
|
Villanueva M, Ronda F, Moschakis T, Lazaridou A, Biliaderis CG (2018). Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels. Food Hydrocolloids 79:20-29. |
|
|
Wang S, Copeland L (2013). Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: A review. Food and Function 4:1564-1580. |
|
|
Yadav RB, Yadav BS, Dhull N (2012). Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits. Journal of Food Science and Technology 49:207-213. |
|
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
