Quality assessment of tiger nut milk fortified with Moringa oleifera seed powder

[1]. P. McNamara, Amino Acid Analysis Data of Tiger Nut Milk Extract. Law Labs LTD Alta Bioscience (Unpublished) 1—67.Search in Google Scholar

[2]. Food and Agriculture Organization. Fermented Fruits and Vegetables: A Global Perspective. FAO Agricultural Services Bulletin No. 134, Rome 1998.Search in Google Scholar

[3]. R. Abaejoh, I. Djomdi, R. Ndojouenkeu, Characteristics of tiger nut (Cyperus esculentus) tubers and their performance in the production of a milky drink, J. Food Process. Preserv. 30 (2006) 145-16310.1111/j.1745-4549.2006.00056.xSearch in Google Scholar

[4]. A.O. Obadina, O.B. Oyawole, A.A. Ayoola. Quality assessment of Gari produced using rotary drier; in “Food Processing, Methods, Techniques and Trends”, edited by V.C. Bellinghouse, Nova Science Publishers 2008.Search in Google Scholar

[5]. L. Bosch, A. Alegría, R. Farré. RP-HPLC Determination of tiger nut and orgeat amino acid contents, Food Sci. Tech. Int. 11 (2005) 33-40.10.1177/1082013205051266Search in Google Scholar

[6]. R. Farre, Nutritional and dietetic aspects of tiger nut, Tiger nuts traders, S.L. Export. www.tigernuts.com, 2003. Accessed January, 2019Search in Google Scholar

[7]. M. Bixquert, Digestive aspects of tiger nuts. Tiger nuts traders, S.L. Export. www.tigernuts.com, 2003. Accessed January, 2019.Search in Google Scholar

[8]. J.M. Valls, Effects of tiger nut on heart diseases and related aspects tiger nuts. Tiger nuts traders, S.L. Export. www.tigernuts.com, 2003. Accessed January, 2019.Search in Google Scholar

[9]. M. Moore, Documents prepared for bottle green for the product tiger white, Miam Ltd., pp. 1-22, 2004.Search in Google Scholar

[10]. V. Abioye, M. Aka, Proximate composition and sensory properties of moringa fortified maize-ogi, J. Nutr. Food Sci. S12 (2015) 001. DOI:10.4172/2155-9600.S12-00110.4172/2155-9600.S12-001Search in Google Scholar

[11]. L.H. Allen, B. De Benoist, O. Dary, R. Hurrell. Guidelines on food fortification with micronutrients, 2006: 23-65. World Health Organization. http://www.who.int/nutrition/publications/guide_food_fortification_micronutrients.pdf accessed on May 13th 2019.Search in Google Scholar

[12]. Clinical and Laboratory Standards Institute (CSLI). (2014). Performance Standards for Antimicrobial Susceptibility Testing, Twenty-Fourth Informational Supplement, CSLI document M100-S24, Wayne, PA, United States. pp 50-57.Search in Google Scholar

[13]. Association of Analytical Chemists. Official Method of Analysis (18^th edn). Association of Analytical Chemists. Washington DC. pp 32-58, 2005.Search in Google Scholar

[14]. K. Johoun, Method of food analysis, second edition, Academic Press, pp. 23-45, 2007.Search in Google Scholar

[15]. O. Akoma, E.A. Jiya, D.D. Akumka, E. Mshellia, Influence of malting on the nutritional characteristics of kununzaki, African J. Biotechnol. 5 (2006) 996-1000.Search in Google Scholar

[16]. S.U. Oranusi, V.J. Umoh, J.K.P. Kwaga, Hazards and critical control points of kunun-zaki, a nonalcoholic beverage in Northern Nigeria, Food Microbiology 20 (2003) 127-132.10.1016/S0740-0020(02)00072-2Search in Google Scholar

[17]. G.A. Umaru, I.S. Tukur, U.A. Akensire, Z. Adamu, O.A. Bello, A.H.B. Shawulu, M. Audu, Microflora of kunun-zaki and sobo drinks in relation to public health in Jalingo Metropolis, North-Eastern Nigeria, Int. J. Food Res. 1 (2014) 16 – 21.Search in Google Scholar

[18]. M.J. Pelczar, E.C.S. Chan Noel, R. Krieg, Microbiology: Concepts and applications, p. 843, Mc Graw-Hill INC International Edition 2005.Search in Google Scholar

[19]. J. Osagie, L. Eka. Editors: Nutrition Quality of Plants Foods, Edited by Osagie and Eka, Published by the Post-Harvest Research Unit of the Department of Biochemistry University of Benin, Benin City Nigeria, 1998.Search in Google Scholar

[20]. G.M. Wardlaw, W.M. Kessel. Perspective in nutrition, pp. 101-123, 5th ed. Mc-Graw Hill 2002.Search in Google Scholar