Full Length Research Paper
References
|
African agricultural technology foundation (AATF) (2005). A new bridge to sustainable agricultural development in Africa. African agricultural technology foundation: Inaugural report: May 2002- December 2004 |
|
|
Adebooye C, Singh V. (2007). Effect of cooking on the profile phenolics, tannins, phytate, amino acid, fatty acid and mineral nutrients of whole grain and decorticated vegetable cowpea. Journal of Food Quality 30:1101-1120. |
|
|
Amonsou EO, Sakyi-Dawson E. Saalia FK, Houssou P (2008). Kpejigaou: an indigenous, high protein, low fat cowpea-based griddled food proposed for coastal west Africa. Food and Nutrition Bulletin 29:329-333. |
|
|
Association of official analytical chemist (AOAC) (2012). Official methods of analysis. 22nd Edition. Association of official analytical chemist, pp. 35-60 |
|
|
Ariahu CC, Ukpabi U, Mbajunwa KO (1999). Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations. Effects of germination and fermentation on nutritional and organoleptic quality. Plant Foods Human Nutrition 54:193-206. |
|
|
Bello OO, Bello TK, Amoo OT, Atoyebi Y (2018). Comparative evaluation of microbiological and nutritional qualities of various cereal-based paps (ogi) in Ondo State, Nigeria. International Journal of Environment, Agriculture and Biotechnology 3(2):676-685. |
|
|
Bressani R (1993). Grain quality of beans. Food Review International 9:287-297. |
|
|
Cothren JT, Matocha JE, Clark LE (2000). Integrated crop management for sorghum: origin, technology and production. Vol. 2. John Wiley & Sons, 2000. |
|
|
Duodu KG, Taylor JRN, Belton PS, Hamaker BR (2003). Factors affecting sorghum protein digestibility. Journal of Cereal Science. 38:117-131. |
|
|
Elkhier MKS, Hamid AO (2008) .Effect of malting on the chemical constituents, anti-untrition factors and ash composition of two sorghum cultivars(Feterita and Tabat). Journal of Agriculture and Biological Sciences 4(5):500-504 |
|
|
Food and Agricultural Organization (FAO) (1995). Sorghum and millet in human nutrition. Food and Agricultural Organization of the United Nations, series 27. |
|
|
Food and Agricultural Organization (FAO) (2001). Sorghum and millet in human nutrition. Food and Agricultural Organization of the United Nations, series 31. |
|
|
Food and Agricultural Organization (FAO) (2005). Sorghum and millet in human nutrition. FAO Food and Nutrition Series N0 27. |
|
|
FAOSTAT (2015). Faostat3.org/browse/Q/QC/E. |
|
|
Farmcrowdy (2017). Nutritional Composition of Sorghum. Series 27. |
|
|
Hernandez-Ledesma B, Amigo L, Ramos M, Recio I (2004). Angiotensin converting enzyme inhibitory activity in commercial fermented products. Formation of peptides under stimulated gastrointestinal digestion. Journal of Agricultural and Food Chemistry 52:1504-1510. |
|
|
Hotz C, Gibson RS (2007). Traditional food processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. Journal of Nutrition 137:1097-1100. |
|
|
Ikram U, Muhammad A, Arita F (2010). Chemical and nutritional properties of some maize (Zea mays L.) varieties grown in NWFP. Pakistan Journal of Nutrition 9(11):1113-1117. |
|
|
Ilango S, Antony U. (2014). Assessment of the microbiological quality of koozh, a fermented millet beverage. African Journal of Microbiology Research 8(3):308-312. |
|
|
Kimber CT (2000). Chapter1.1: Origin of domesticated sorghum and its early diffusion to India and China. John Wiley and Sons, Inc. New York pp. 3-98. |
|
|
Lestienne I, Icard-Verniere C, Mouquet C, Picq C, Treche S. (2005). Effects of soaking whole cereal and legume seeds on iron, zinc and phytate content. Food Chemistry 89:421-425. |
|
|
Momanyi D., Owinbo, W., Makokha, A. (2019). Formulation, nutritional and sensory evaluation of baobab based ready -to-eat sorghum and cowpea blend snacks bar. Scientific Africa 7(4):2468-2276. |
|
|
Odumodu CU, Inyang, CU (2006). Effects of fermentation on microbial loads of formulated complementary food. Annals of Microbiology 56:331-334. |
|
|
Ojokoh AO, Daramola MK, Oluoti OJ (2013). Effect of fermentation on nutrient and anti-nutrient composition of breadfruit (Treculia africana) and cowpea (Vigna unguculata) blend flours. African Journal of Agricultural Research 27:3566-3570. |
|
|
Ojokoh AO, Fayemi EO, Ocloo, FCK, Alakija O (2014). Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum. African Journal of Microbiology 8:1352-1359. |
|
|
Ojokoh AO, Fayemi OE, Ocloo FC, Nwokolo FI (2015). Effect of fermentation on proximate composition, physicochemical and microbial characteristics of pearl millet (Pennisetum glaucum (L.) R.Br.) and Acha (Digitaria exilis (Kippist) Stapf) flour blends). Journal of Agricultural Biotechnology and Sustainable Development 7(1):1-8. |
|
|
Oliveira PM, Zannini E, Arendt EK. (2014). Cereal fungal infection, mycotoxins and lactic acid bacteria mediated bioprotection: from crop farming to cereal products. Food Microbiology 37:78-95. |
|
|
Onweluzo JC, Nnamuchi OM. (2009). Production and evaluation of porridge-type breakfast product from Treculia africana and sorghum bicolor flours. Pakistan Journal of Nutrition 8(6):731-736. |
|
|
Onyenekwe PC, Njoku GC, Ameh DA. (2000). Effect of cowpea (Vigna unguiculata L. Walp) processing methods on flatus causing oligosaccharides. Nutrition Research 3:349-358. |
|
|
Oyarekua MA (2010). Sensory evaluation, nutritional quality and anti-nutritional factors of traditionally co-fermented cereals/cowpea mixtures as infant complementary food. Agriculture and Biology Journal of North America 1(5):950-956. |
|
|
Philips RD, McWatters KH, Chinnan MS, Hung,, YC, Beuchat LR, Sefa-Dedeh S, Sakyi-Dawson, E, Ngoddy P, Nnanyelugo D, Enwere J, Komey NS, Liu K, Mensa-Wilmot, Y, Nnanna, LA, Okeke C, Prinyawiwatkul W, Saalia FK (2003). Utilization of cowpeas as human food. Field Crops Research 82:193-213. |
|
|
Sefa-Dedeh S, Kluvitse Y, Afaokwa EO (2001). Influence of fermentation and cowpea steaming on some quality characteristics of maize-cowpea blends. African Journal of Science and Technology 2:71-80. |
|
|
Singh A, Baoule AL, Ahmed HG, Dikko AU, Aliyu U, Sokoto MB, Alhassan J, Musa M, Haliru B. (2011). Influence of phosphorus on the performance of cowpea (Vigna unguiculata L. Walp) varieties in the Sudan savanna of Nigeria. Journal of Agricultural Science 2:313-317. |
|
|
Singh BB, Ajeigbe HH, Tarawali SA, Fernandez-Rivera S, Abubakar M (2003). Improving the production and utilization of cowpeas as food and fodder. Field Crops Research 84:169-177. |
|
|
Smith CW, Frederiksen RA (2000). Sorghum: origin, history, technology and production. John Wiley and Sons Inc. New York. NY 824: p.668. |
|
|
Steinkraus KH (2002). Fermentation in world food processing. Comprehensive Reviews in Food Science and Safety. Vol. 1. |
|
|
Taylor JRN, Schober TJ, Ben SR (2006). Novel food and non-food uses of sorghum and millet, a review. Journal of Cereal Science. 44:252-271. |
|
|
Taylor JRN (2003). Overview: Importance of sorghum in Africa. Workshops on proteins of sorghum and millet: Enhancing nutritional and functional properties for Africa. |
|
|
Tortora JG, Funke RB, Case LC (2002). Microbiology, an introduction. Media update of 7 Edn including biblography and index publisher pp. 258-260. |
|
|
USDA (2014). USDA naational nutrient database for standard reference. Vol. 28. |
|
|
Wakil SM, Kazeem MO (2012).Quality assessment of weaning food produced from fermented cereal-legume blends using starters. International Food Research Journal 19(4):1679-1685. |
|
|
Waniska RD, Rooney LW, McDonough CM (2004). Sorghum utilization. Encyclopedia of Grain Science pp. 126-136. |
|
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
