11
Views
7
CrossRef citations to date
0
Altmetric
Original Article

Development, Acceptability, Nutritional and Physical Characteristics of Protein Improved Nigerian Abari (Maize Meal) Prepared from Soya and Maize Flours

&
Pages 369-375 | Published online: 06 Jul 2009

References

  • Adeniji AO, Porter NN. Properties of Ogi powders made from normal fortified and opaque-2-corn. J. Food Sci. 1983; 43: 1571–1574
  • Berg A. The Nutrition Factor. The Brookings Institute, Washington, DC 1973
  • Bookwalter GN. Corn-based foods used in food aid programs. Stability characteristics-review. J. Food Sci. 1977; 42: 1421–1425
  • Bookwalter GN, Kwolek WF, Black LT, Griffin EL. Corn meal soyflour blends. Characteristics and food applications. J. Food Sci. 1971; 36: 1026–1032
  • Bressani R. The role of soybeans in food system. J. Am. Oil Chem. Soc. 1981; 58: 392–400
  • Bressani R, Braham JE, Elias LG, Rubio M. Further Studies on the enrichment of lime-treated corn with whole soybeans. J. Food Sci. 1979; 44: 1707–1710
  • Chompreeds PT, Fields ML. Effects of heat and natural fermentation on amino acids, flatus producing compounds, lipid oxidation and trypsin inhibitor in blends of soybean and corn meal. J. Food Sci. 1984; 49: 563–565
  • Hayes RE, Hannay CP, Wadsworth JI, Spadaro JJ. A comparative acceptability and tolerance study of two blended foods in Haiti. Food Nutr. Bull. 1983; 5: 23–35
  • Jansen GR, Howe EE. World problems in protein nutrition. Am. J. Clin. Nutr. 1964; 15: 262–273
  • Jellife DB. Infant nutrition in the tropics and subtropics. WHO Monograph No. 29, 2d. 1988
  • Malleshi NG, Desikachar HSR, Rao SV. Protein quality evaluation of a weaning food based on malted ragi and green gram. Qualit. Plantar. Foods Human Nutr. 1986; 36: 223–230
  • Nelson AI, Wai LS, Steinberg MP. Foods from whole soybeans. 'Proceedings World Soybean Research Conference' II, FT Corbin. West View Press, Boulder, CO 1979
  • Ngoddy PO, Enwere NJ, Onuorah VI. Cowpea flour performance in akara and Moin-moin preparations. Trap. Sci. 1986; 26: 101–119
  • Nyotu HG, Alii I, Paquetta G. Soy supplementation of maize based kenyan food (ugali). J. Food Sci. 1986; 51: 1204–1207
  • Omueti O, Morton IO, Emery PW. Nutritional Characteristics of soybean seed flour after processing with sodium bicarbonate or trona. Int. J. Food Sci. Nutr. 1992; 43: 147–153
  • Onochie BE. The potential value of soybeans as a protein supplement in Nigerian diet. Proceedings of the 3rd Annual Conference of Agricultural Society of Nigeria. 1965; Vol. 4: 43–45
  • Plahar WA, Leung HK, Coon CN. Effects of dehydration and soy fortification on physiochemical, nutritional and sensory properties of Ghanian fermented maize meal. J. Food Sci. 1983; 48: 1255–1259
  • SAS. SAS Institute Inc., Cary, NC. 1984
  • Sefa-Dedeh S. An old processing method, a new protein food. Food Nutr. Bull. 1984; 6: 77–88
  • Thailand. Thai Standard for Infant Food. Ministry of Public Health, Thailand 1979
  • Tontisirin K, McAleckoonpairoj MS, Dhanamitta S, Valyasevi AR. Formulation of supplementary infant foods at home and village level in Thailand. Food Nutr. Bull. 1981; 3: 37–41

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.