Selected Physicochemical Properties of Flour from the Root of African Fan Palm (Borassus aethiopum)

REFERENCES

• Bokhari , M.H. and Ahmed , M.S. 1980 . Food Plants in Borno State , 41 Lahore, , Nigeria : Ghulami Publishers .
   Google Scholar
• Keay , R.W.J. 1989 . Trees of Nigeria , 446 Oxford, , U.K. : Clarendon Press .
   Google Scholar
• 3. Bello, S.B. Utilization Potentials of Borassus aethiopum Root. Department of Food Science and Technology, Federal University of Technology, Yola, Nigeria, B.Tech Thesis, 1999.
   Google Scholar
• Wickens , G.E , Hag , N. and Day , P. 1989 . New Crops for Food and Industry , 52 New York : Chapman and Hall .
   Google Scholar
• Association of Official Analytical Chemists . 1990 . Official Methods of Analysis , 15th , Washington, DC : AOAC .
   Google Scholar
• Dubois , M. , Gilles , K.A. , Hamilton , J.K. , Rebers , P.A. and Smith , F. 1956 . Colorimetric method of determination of sugars and related substances . Anal. Chem , 28 : 350 – 354 .
   Web of Science ®Google Scholar
• Egan , H. , Kirk , R.S. and Sawyer , R. 1981 . Pearson's Chemical Analysis of Foods , 29 New York : Churchill Livingstone .
   Google Scholar
• Shahidi , F. and Naczk , M. 1989 . Effect of processing on the content of condensed tannins in rapeseed meals . J. Food Sci , 54 : 1082 – 1083 .
   Web of Science ®Google Scholar
• Swain , T. and Hillis , W.E. 1959 . The Phenolic Constituents of Pruns domesticus. I .The quantitative analysis of phenolic constituents . J. Sci. Food Agric , 10 : 63 – 68 .
   Google Scholar
• Williams , P.C. , Kuzina , F.D. and Hlynka , I. 1970 . A rapid colorimetric method for estimating the amylose contents of starches and flours . Cereal Chem , 47 : 411 – 421 .
   Web of Science ®Google Scholar
• Narayana , K. and Narasinga , R.M.S. 1984 . Effect of partial proteolysis on the functional properties of winged bean (phosphocarpus tetragonolobus) flour . J. Food Sci , 49 : 944 – 947 .
   Web of Science ®Google Scholar
• Beuchat , L.R. 1977 . Functional and electrophoretic characteristics of succinylated peanut flour proteins . J. Agric. Food Chem , 25 : 258 – 261 .
   Web of Science ®Google Scholar
• Coffman , C. and Garcia , V.V. 1977 . Functional properties of the protein isolate from mung bean flour . J. Food Tech , 12 : 473 – 484 .
   Web of Science ®Google Scholar
• Tagodoe , A. and Nip , W.K. 1994 . Functional properties of raw and precooked taro (colocasia esculenta) flour . Int. J. Food Sci. Tech , 29 : 457 – 482 .
   Web of Science ®Google Scholar
• Schoch , T.J. 1964 . “ Swelling Power and Solubility of Granular Starches ” . In Methods in Carbohydrate Chemistry , Edited by: Whistler , R.L. Vol. 4 , 106 – 108 . New York : Academic Press .
   Google Scholar
• SAS . 1990 . Statistical Analysis System User's Guide , Vol. I and II , Cary, NC : SAS Institute . Version 6
   Google Scholar
• Akingbala , J.O. , Oguntimein , G.B. and Sobande , A.O. 1995 . Physiochemical properties and acceptability of yam flour substituted with soyflour . Plant Food Hum. Nutr , 48 : 73 – 80 .
   PubMed Web of Science ®Google Scholar
• Wolfe , J.A. 1987 . The Potato in the Human Diet , 65 Cambridge, , UK : Cambridge University Press .
   Google Scholar
• Kabira , J.N. , Imungi , J.K. , Haas , J. and Amado , R. 1990 . “ Proximate Composition, Mineral Content, and Protein Nutritional Quality of Potato Flour from Solar Dried Potato Slices ” . In Production, Post-Harvest Technology, and Utilization of Potato in the Warm Tropics , Edited by: Govinden , N. , Julien , M.H.R. , Hunt , G.L.T. and Autrey , L.J.C. 142 – 148 . Reduit, , Mauritius : MSIRI .
   Google Scholar
• Cheftel , J. , Cuq , J.L. and Lorent , D. 1985 . “ Amino Acids, Peptides and Proteins ” . In Introduction to Food Chemistry , Edited by: Fennema , O.R. 245 – 369 . New York : Marcel Dekker .
   Google Scholar
• Chavan , U.D. , Shahidi , F. , Bal , A.K. and Mckenzie , D.B. 1999 . Physicochemical properties and nutrient composition of beach pea (lathyrus maritimus L.) . Food Chem , 66 : 43 – 50 .
   Web of Science ®Google Scholar
• deMan , J.M. 1990 . Principles of Food Chemistry , 164 New York : Van Nostrand Reinhold .
   Google Scholar
• 23. FAO/WHO/UNO. Technical Report Series 224; World Health Organization (WHO): FAO, Geneva, 1985.
   Google Scholar
• Robinson , D.E. 1987 . Food Biochemistry and Nutritional Value , 20 London, , U.K. : Longman Scientific and Technical .
   Google Scholar
• Oyenuga , V.A. 1968 . Nigeria's Foods and Feeding stuffs: Their Chemistry and Nutritive Values , 50 Ibadan, , Nigeria : Ibadan University Press .
   Google Scholar
• Bolade , M.K. , Usman , M.A. , Rasheed , A.A. , Benson , E.L. and Salifou , I. 2002 . Influence of hydrothermal treatment of maize grains on the quality and acceptability of tuwon masara (traditional maize gel) . Food Chem , 79 : 479 – 483 .
   Web of Science ®Google Scholar
• Fagbemi , T.N. and Oshodi , A.A. 1991 . Chemical composition and functional properties of full fat fluted pumpkin (telfairia occidentalis) seed flour . Nig. Food J , 9 : 26 – 32 .
   Google Scholar
• Sathe , S.K. , Desphande , S.S. and Salunkhe , D.K. 1982 . Functional properties of lupid seed (lupinus mutabilis) protein and protein concentrate . J. Food Sci , 47 : 491 – 497 .
   Web of Science ®Google Scholar
• Sathe , S.K. , Desphande , S.S. and Salunkhe , D.K. 1982 . Functional properties of winged bean (phosphocarpus tetragonolobus L.) protein . J. Food Sci , 47 : 503 – 509 .
   Web of Science ®Google Scholar
• Fagbemi , T.N. 1999 . Effect of blanching and ripening on functional properties of plantain (musa aab) flour . Plant Food Hum. Nutr , 54 : 261 – 269 .
   PubMed Web of Science ®Google Scholar
• 31. Olotu, V.A. Varietal influence of maize on the quality and acceptability of maize tuwo. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria, B.Tech. Thesis, 2004.
   Google Scholar
• Udensi , E.A. , Ukozor , A.U.C. and Ekwu , F.C. 2005 . Effect of fermentation, blanching, and drying temperature on the functional and chemical properties of cassava flour . Int. J. Food Prop , 8 ( 1 ) : 171 – 177 .
   Web of Science ®Google Scholar
• Desikachar , H.S.R. 1980 . Development of weaning foods with high calorie density and low hot paste viscosity using traditional technologies . Food Nutr. Bull , 2 : 21 – 23 .
   Google Scholar
• Soni , P.L. , Sharma , H. , Srivastava , H.C. and Gharia , M.M. 1990 . Physicochemical properties of canna edulis starch: comparison with maize starch . Starch/Starke , 42 : 460 – 464 .
   Web of Science ®Google Scholar
• Rasper , V. 1969 . Investigations on starches from major starch crops grown in ghana. I. hot paste viscosity and gel-forming power . J. Sci. Fd. Agric , 20 : 165 – 171 .
   Web of Science ®Google Scholar