SEARCH

SEARCH BY CITATION

References

  • Achinewhu, S. C., L. I. Barber, and I. O. Ijeoma. 1998. Physico-chemical properties and garrification of selected cassava cultivars in River State. Plant Food Hum. Nutr. 52:133140.
  • AOAC. 1990. Official methods of analysis. Association of Official Analytical Chemists, Washington, DC.
  • Brennan, J. G. 2006. Food processing handbook EDICION. Wiley-VCH. Gmb, Germany.
  • Camire, M. E., A. Chaovanalikit, M. P. Dougherty, and J. Briggs. 2002. Blueberry and grape anthocyanins as breakfast cereal colorants. J. Food Sci. 67:438441.
  • Ding, E. L., S. M. Hutflessi, X. Ding, and S. Girotra. 2006. Chocolate and prevention of cardiovascular disease: a systematic review. Nutr. Metab. 3:2.
  • Food and Agriculture Organization. 2002. The cassava transformation in Africa. Publishing Management Service, Information Division, FAO, Rome, Italy.
  • Ihekoronye, A. T., and P. O. Ngoddy. 1985. Integrated food science and technology for the tropics. McMillan Publisher, London. pp. 189, 275, and 291.
  • Iwe, M. O. 2007. Current trends in sensory evaluation of foods. Rejoint Communication Services, Uwani Enugu, Nigeria.
  • Kure, O. A., E. J. Bahago, and E. A. Daniel. 1998. Studies on the proximate composition and effect of flour particle size on acceptability of biscuit produced from blends of soyabeans and plantain flours. Namida Tech-Scope J. 3:1721.
  • Lewis, M. J. 1990. Physical properties of food and its processing systems. Hartnolls Limited, Bodmin Cornwall, U.K.
  • Okaka, J. C., and N. W. Potter. 1979. Physicochemical and functional properties of cowpea powders processed to reduce beany flavours. J. Food Sc. 44:12351240.
  • Oyewole, O. B. 2003. Development of the small and medium scale enterprises sector producing cassava-base products. Department of Food Science and Technology, University of Agriculture, Abeokuta (UNAAB). Available at www.thisdayonline.com/archive/2003/19edu02html (accessed March 28, 2003).
  • Pelembe, L. A., C. Erasmus, and J. R. Taylor. 2002. Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process. Lebenson Wiss U Technol. 35:120127.
  • Rossen, J. L., and R. C. Miller. 1973. Food extrusion. Food Technol. 27:4653.
  • Stojceska, V., P. Ainsworth, A. Plunkett, and S. Ïbanoglu. 2009. The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products. Food Chem. J. 144:229232.