Cite

1. Abou-Dobara, Mohamed Ismail, Magdy Mohamed Ismail, Nawal Mohamed Refat, Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk, American Journal of Chemical Engineering. Vol. 4, No. 6, 2016, pp. 179-186. doi: 10.11648/j.ajche.20160406.16.Search in Google Scholar

2. Aguolar, Edilberto Flores and Emille del Pilar Flores Rovera (2019). Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis, Food Science and Technology, Campinas, 39(3): 592-59810.1590/fst.33617Search in Google Scholar

3. Adelodun, L. K. and Abiodun, O. O. (2012). Effect of different concentrations of coconut milk on the chemical and sensory properties of soy-coconut milk-based yoghurt. Food and Public Health, 2(4): 85-91.Search in Google Scholar

4. Adeniran, H. A. and Abiose, S. H. (2011). Characterization and hydrolytic activities of amylases from Bacillus licheniformis and Aspergillus niger cultivated on agricultural residues. African Journal of Biotechnology, 11(6): 1465-1477.Search in Google Scholar

5. Adeniran, H. A., Olaniyi, O. A. and Abiose, S. H. (2015). Viability and effect of probiotic lactic acid bacteria isolated from locally fermented foods in a non-dairy beverage from African yam bean. Proceedings of the OAU Faculty of Technology Conference, 71-78.Search in Google Scholar

6. Adeyeye, E. I.(2002). Determination of chemical composition of the nutritionally valuable parts of male and female common West African fresh water crab (Sudananoutes africanus). Food Chemistry, 28-30.Search in Google Scholar

7. Agunbiade, S. O., Amosu, A. M., Mand, D. A. and Omeonu, P. E.(2011). The physicochemical and organoleptic properties of milk fabricated from Glycine max, Vigna subterranean and Sphenostylis stenocarpa. Journal of Chemical and Pharmaceutical Research, 3(6): 918-924.Search in Google Scholar

8. Akoma, O., Musa, S., Akoma, A. O. and Asunmo, R. G. (2005). Nutritional values of yoghurt produced with locally developed starter culture isolated from nono. Proceedings of the 29th NIFST AGM/Conference, Ebonyi State University, Abakaliki, 11th-13th October, 5: 292-293, 2005.Search in Google Scholar

9. Alakali, J. S., Okonkwo, T. M and Iordye, E. M. (2008). Effect of stabilizers on the physico-chemical and sensory attributes of thermized yoghurt. African Journal of Biotechnology, 7(2): 158-163.Search in Google Scholar

10. Aliyu, A. B., Musa, A. M. and Oshaniyi, J. A.(2008). Phytochemical analysis and mineral composition analysis of some medicinal plants of Northern Nigeria. Nigerian Journal of Pharmaceutical Sciences, 7(1): 119-121.Search in Google Scholar

11. Amakoromo, E. R., Innocent-Adiele, H. C. and Njoku, H. O.(2012). Physicochemical quality of a yoghurt-like product from African yam bean. Report Opinion, 4(4): 58-61.Search in Google Scholar

12. Aminigo, E. R., Lehtola, P. S. and Metzger, L. E.(2007). Nutritive composition and physical characteristics of supplemented imitation milk from African yam bean (Sphenostylis stenocarpa). Global Journal of Pure and Applied Sciences, 13: 457-462.Search in Google Scholar

13. Arinanthan, V., Mohan, V. R. and Britto, A. J.(2003). Chemical composition of certain tribal pulses in South India. International Journal of Food Sciences and Nutrition, 3: 103-107.Search in Google Scholar

14. Association of Official Analytical Chemists (AOAC) (1990). Official Methods of Analysis. 15th edition Washington, DC: Association of Official Analytical Chemists.Search in Google Scholar

15. Brunner, J. H. (1984). Direct spectrophometric determination of saponin. Annals of Chemistry, 42: 1752-1754.Search in Google Scholar

16. Ebhodaghe, S. O., Abiose, S. H. and Adeniran, H. A. (2012). Assessment of physico-chemical characteristics, viability and inhibitory effect of Bifidobacteria in soymilk. Journal of Food Research, 1(2): 159-169.Search in Google Scholar

17. Edilberto Flores Aguolar and Emille del Pilar Flores Rovera (2019). Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis, Food Science and Technology, Campinas, 39(3): 592-59810.1590/fst.33617Search in Google Scholar

18. FAO. (1986). Composition Analytical Methods. In: Manuals of Food Quality Control. Food and Agricultural Organization of the United Nations, Rome, Pp 204-230.Search in Google Scholar

19. Fellows, P. (1997). Traditional Foods Processing for Profit. 1st edition, Intermediate Technology Publisher Limited, London.Search in Google Scholar

20. Folasade, M. and Oyenike, O.(2012). Effect of sesame seed addition on the chemical and sensory qualities of sorghum based kunun-zaki drink. African Journal of Food Science and Technology, 3(9): 204-212.Search in Google Scholar

21. Gaffa, T. and Ayo, J. A.(2012). Physiochemical and sensory effects of Cadaba farinosa crude extract on cereal starches during kunun-zaki production. Pakistan Journal of Nutrition, 2(1): 13-17.Search in Google Scholar

22. Habtamu, F. G. and Negussie, R.(2014). Antinutritional factors in plant foods: potential health benefits and adverse effects. Global Advanced Research Journal of Food Science and Technology, 3(4): 103-117.Search in Google Scholar

23. Hassan, A. M., Abdallah, M. I. M, Bazalou, M. S. and Abo-Samra, R. G.(2013). Effect of probiotics bacteria isolated from yoghurts produced in Damietta city on some pathogenic bacteria. Proceedings of the 6th Animal Wealth Research Conference in the Middle East and North Africa Hurghada information center- 27-30, 01–14, September.Search in Google Scholar

24. Ihekoronye, A. I. and Ngoddy, P. O.(1985). Integrated Food Science and Technology for Tropics, London, UK, Pp 1-386.Search in Google Scholar

25. Jacob, A. G., Etong, D. I. and Tijani, A.(2005). Proximate, mineral and anti-nutritional factors in tigernut, soyabean and coconut milk sources. International Journal of Agriculture and Biology, 9(5), 785 -787.Search in Google Scholar

26. Larmond, E., Laboratory methods for sensory evaluation of foods. Canadian Agricultural publications. Series IV, Ottawa. Canada.Search in Google Scholar

27. Lukas, C. S. and Makarkas, P.(1975). Phytic acid and other phosphorus compounds of bean (Phaseolus vulgaris). Journal of Agricultural Education and Chemistry, 23: 13-15.Search in Google Scholar

28. Madhavi, Tellabati V.T. Rajasekhar and R.K. Shah (2018) Physico:Chemical analysis of Probiotic/Synbiotic whey drink with orange juice. International Journal of Chemical Studies, 6(2): 2689-2694.Search in Google Scholar

29. Makanjuola, O. M.(2012). Production and quality evaluation of soy-corn yoghurt. Advanced Journal of Food Science and Technology, 4(3): 130-134.Search in Google Scholar

30. Makkar, H. P., Blummel, M. and Becken, K.(1993). Determination of tannin and its correlation with chemical and protein precipitation method. Journal of Science, food and Agriculture, 6: 161-165.Search in Google Scholar

31. Mbaeyi, I. E.(2011). Studies on cereal-legume blend potential for development of novel non-dairy probiotic yoghurt analogues. Ph. D submitted to the Department of Microbiology, University of Nigeria, Nsukka.Search in Google Scholar

32. McDonald, A., Edwards, R. A., Greenhulgh, F. D. and Morgan, C. A. (1995). Animal Nutrition. Prentices Hall, London, Pp 101-122.Search in Google Scholar

33. Muhammad, B. F., Abubakar, M. M. and Adegbola, T. A. (2009). Effect of period and condition of storage on properties of yoghurt produced from cow milk and soymilk materials. Research Journal of Dairy Science, 2: 18 – 24.Search in Google Scholar

34. Nieman, D. C., Butterworth, D. E and Nieman, C. N. (1992). Nutrition watch, WMC Brown Publishers, Dubugye, USA.Search in Google Scholar

35. Oke, O. L. (1969). The role of hydrocyanide acid in nutrition. World review of Nutrition and Dietetics, 11: 118-147.Search in Google Scholar

36. Osundahunsi, O. F., Amosu, D., Ifesan, B. O. T. (2007). Quality evaluation and acceptability of soyyoghurt with different colours and fruit flavours. American Journal of Food Technology, 2: 273-280.Search in Google Scholar

37. Payne, W. J. A.(1990) An Introduction to Animal Husbandry in the Tropics. Longman Publishers, Singapore, 92-110.Search in Google Scholar

38. Plaami, S. (1997). Myoinositol phosphates: Analysis, content in foods and effects in nutrition. British Microbiology Research Journal, 3(2): 198-205.Search in Google Scholar

39. Sanful, R. E. (2009). The use of tigernut (Cyperus esculentus), cow milk and their composite as substrates for yoghurt production. Pakistan Journal of Nutrition, 8(6): 755-758.Search in Google Scholar

40. Soccol, C. R., Vandernberghe, L. P., Spier, M. R., Medeiros, A. B. P, Yamaguishi, C. T, Lindner, J. D, Pandey, A. and Thomaz-Soccol, V. (2010). The potential of probiotics. Food Technology and Biotechnology, 48(4): 413-434.Search in Google Scholar

41. Stéphane, R. (2004). Interaction of grape seed procyanidins with various proteins in relation to wine fining. Journal of Science Food Agriculture, 57: 111-125.Search in Google Scholar

42. Udeozor, L. O. (2012). Tigernut-soy milk drink: preparation, proximate composition and sensory qualities. International Journal of Food and Nutrition Science, 1(4): 18-26.Search in Google Scholar

43. Yilmaz-Ersan, L and Kurdal, E.(2014). The production of set-type-bio-yoghurt with commercial probiotic culture. International Journal of Chemical Engineering and Applications, 5(5): 402:408.Search in Google Scholar

eISSN:
2344-150X
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Industrial Chemistry, other, Food Science and Technology