References
- 1. Abbey, B.W. and Ibeh, G.O. (1988). Functional properties of raw and heat processed cowpea flour. Journal of Food Science, 53(6), 1775–1791. doi:10.1111/j.1365-2621.1988.tb07840.x10.1111/j.1365-2621.1988.tb07840.x
- 2. AOAC (2005). Official Methods of Analysis International. (18thedition), International, Gaithersburg, Maryland, USA.
- 3. Aman P., Westerlund E., Theander O. (1994) Determination of starch using thermostable α-amylase. In: BeMiller JN, Manners DJ, Sturgeon RJ (eds) Methods in Carbohydrate Chemistry, vol. X.Wiley, New York, pp 111–115.
- 4. Amandikwa, C. (2012). Proximate and Functional Properties of Open Air, Solar and Oven Dried Cocoyam Flour. International Journal of Agriculture and Rural Development, 15 (2), 988 – 994.
- 5. Awolu, O.O., Oluwaferanmi, P.M., Fafowora, O.I. and Oseyemi, G.M. (2015). Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting’s groundnut composite flours. LWT Food Science and Technology, 64, 18–24.
- 6. Awolu, O.O., Omoba, O.S., Olawoye, O. and Dairo, M. (2017). Optimization of production and quality evaluation of maize-based snack supplemented with soybean and tigernut (Cyperus esculenta). Food Science and Nutrition, 5, 3-13. DOI:10.1002/fsn3.359.10.1002/fsn3.359
- 7. Awolu, O.O., Osemeke, R.O. and Ifesan, BOT (2016). Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers’ spent grain and apple pomace. Journal of Food Science and Technology, 53(2): 1151-1163.
- 8. Awolu, O. O., & Oseyemi, G. F. (2016). Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch. Acta Universitatis Cibiniensis. Series E: Food Technology, 20(2), 65-84.
- 9. Bodroža–Solarov, M.: Effects of Genotype and Sowing Date on Yield and Yield Components of the Genus Amaranthus L, Ph.D. Thesis, Faculty of Agriculture, University of Novi Sad (2001), 1-113.
- 10. Bugusu, B.A., Campanella, O., Hamaker, B.R. (2001) Improvement of sorghumwheat composite dough rheological properties and breadmaking quality through zein addition. Cereal Chemistry, 78(1):31–35.
- 11. Coffman, C.W. and Garcia, V.V. (1977). Functional properties and amino acid content of protein isolate form mung bean flour. Journal of Food Technology, 12: 473-484.
- 12. Elegbede JA (1998). Legumes. Int: Osagie AU, Ou Eka (Eds.). Nutritional Quality of Plant Foods. Post. Harvest. Research Unit, University of Benin, Benin, Nigeria, pp. 53-83.
- 13. Gruss T (2009) Ten reasons to use amaranth in your gluten-free recipes. http://glutenfreecooking.about.com/od/nutritionmealplanning/a/amaranth.htm
- 14. Hedren, E., Diaz, V. and Svanberg, U. (2002). Original communications-estimation of carotenoid accessibility from carrots determined by an in vitro digestion method. European Journal of Clinical Nutrition, 56(5), 425-430.10.1038/sj.ejcn.1601329
- 15. Iancu, M. L., & Jâşcanu, V. (2003). Additions ror correcting the technological properties of flour and for improving the nutritive value of bread. Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY, 7(2), 3-25.
- 16. Joyce B and Fateman Z (2010). Pulse protein: processing, characterization and application in food and feed. Food Research International, 42(2), 414-437.
- 17. Klupšaitė, D. and Juodeikienė, G. (2015). Legume: composition, protein extraction and functional properties: A review. Cheminė Technologija Nr. 1 (66): 5-12
- 18. Kumar, N., Sarkar, B. C. and Sharma, H. K. (2010). Development and characterization of extruded product of carrot pomace, rice flour and pulse powder. African Journal of Food Science, 4(11), 703-717.
- 19. Maninder K, Kawaljit SS, Narpinder S (2007) Comparative study of functional, thermal and pasting properties of flours from different field pea and pigeon pea cultivars. Food Chemistry, 104:259–26710.1016/j.foodchem.2006.11.037
- 20. Mburu, M.W., Gikonyo, N.K., Kenji, G.M. and Mwasaru, A.M. (2012). Nutritional and functional properties of a complementary food based on Kenyan amaranth grain (Amaranthus cruentus). African Journal of Food Agriculture and Nutritional Development. 12(2): 5959-5977.
- 21. Nwosu, J.N. (2013). Production and evaluation of biscuits from blends of Bambara Groundnut (Vigna Subterranae) and Wheat (Triticum Eastrum) flours. International Journal of Food Nutrition, 2(1): 4-9.
- 22. Omoba, O.S., Awolu, O.O., Olagunju, A.I., Akomolafe, A.O. (2013) Optimisation of plantainbrewer’s spent grain biscuit using response surface methodology. Journal of Scientific Research and Reports, 2(2), 665–681.
- 23. Ramezanzadeh, F.M., Rao, R.M., Prinyawiwatkul, W., Marshall, W.E. and Windhauser, M. (2000). Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran. Journal of Agriculture and Food Chemistry, 48(2): 464-467.10.1021/jf9909609
- 24. Singh, B., Panesar, P. S., & Nanda, V. (2006). Utilization of carrot pomace for the preparation of a value added product. World Journal of Dairy and Food Science, 1(1), 22-27.
- 25. Woolfe, J. (1992). Sweet potato: An untapped food resource, Cambridge University Press. Pg 13; 366 – 372.