References
- Abedi, F., Sani, A. M., & Karazhiyan, H. (2014). Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk. Journal of Food Science and Technology, 51(9), 2246–10. https://doi.org/10.1007/s13197-012-0705-0
- Abe-Inge, V., Asaam, E. S., Agbenorhevi, J. K., Bawa, N. M., & Kpodo, F. M. (2020). Development and evaluation of African palmyra palm (Borasus aethiopum) fruit flour-wheat composite flour noodles. Cogent Food & Agriculture, 6(1), 1749216. https://doi.org/10.1080/23311932.2020.1749216
- Adams, Z. S., Wireko-Manu, F. D., Agbenorhevi, J., & Oduro, I. (2019). Improved Yam-Baobab-tamarind flour blends: Its potential use in extrusion cooking. Scientific African, 6, e00126. https://doi.org/10.1016/j.sciaf.2019.e00126
- Adejuyitan, J. A. (2011). Tigernut processing: Its food uses and health benefits. American Journal of Food Technology, 6(3), 197–201. https://doi.org/10.3923/ajft.2011.197.201
- Agbenorhevi, J. K., Kontogiorgos, V., Morris, G. A., Kpodo, F. M., Oduro, I. N., Bonsu, K. O., & Kaledzi, P. D. (2015, August 6–7). Okra extract – A versatile material for technological applications. In: 1st International Conference on Engineering, Science, Technology and Entrepreneurship (ESTE), 27.
- Agbenorhevi, J. K., Kpodo, F. M., Banful, B. K. B., Oduro, I. N., Abe-Inge, V., Datsomor, D. N., Atongo, J., & Obeng, B. (2020). Survey and evaluation of okra pectin extracted at different maturity stages. Cogent Food & Agriculture, 6(1), 1760476. https://doi.org/10.1080/23311932.2020.1760476
- Akdeniz, N., Sahin, S., & Sumnu, G. (2006). Functionality of batters containing different gums for deep-fat frying of carrot slices. Journal of Food Engineering, 75(4), 522–526. https://doi.org/10.1016/j.jfoodeng.2005.04.035
- Andersson, A., Ronner, U., & Granum, P. E. (1995). What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens? International Journal of Food Microbiology, 28(2), 145–155. https://doi.org/10.1016/0168-1605(95)00053-4
- AOAC. (2005). Official methods of analysis of the Association of Analytical Chemists International.
- Asante, F. A. (2018). Process development and evaluation of tiger nut based chocolate products [Doctoral Thesis]. Kwame Nkrumah University of Science and Technology, 41. http://hdl.handle.net/123456789/11468
- Badau, M. H., Bilyaminu, D., Ogori, A. F., Charles, B., & Ogori, J. (2018). Microbial quality evaluation of tiger nut beverage (Kunun Aya) processed sold in University of Maiduguri. EC Nutrition, 13(3), 138–142.
- Bahrami, M., Ahmadi, D., Alizadeh, M., & Hosseini, F. (2013). Physicochemical and sensorial properties of probiotic yoghurt as affected by the addition of different types of hydrocolloids. Korean Journal for Food Science of Animal Resources, 33(3), 363–368. https://doi.org/10.5851/kosfa.2013.33.3.363
- Chen, Y., & Moreira, R. G. (1997). Modelling of a batch deep-fat frying process for tortilla chips. Food and Bioproducts Processing, 75(3), 181–190. https://doi.org/10.1205/096030897531531
- Datsomor, D. N., Agbenorhevi, J. K., Kpodo, F. M., & Oduro, I. N. (2019). Okra pectin as lecithin substitute in chocolate. Scientific African, 3, e00070. https://doi.org/10.1016/j.sciaf.2019.e00070
- Gambo, A., & Da’u, A. (2014). Tiger nut (Cyperus esculentus): Composition, products, uses and health benefits – A review. Bayero Journal of Pure and Applied Sciences, 7(1), 56–61. https://doi.org/10.4314/bajopas.v7i1.11
- Garcia, M. A., Ferrero, C., Bertola, N. C., Martino, M. A., & Zaritzky, N. E. (2002). Edible coating from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Science and Emerging Technologies, 3(4), 391–397. https://doi.org/10.1016/S1466-8564(02)00050-4
- Hashemi, F. S., Pezeshky, A., Gharedaghi, K., & Javani, R. (2014, October 22-23). Effect of hydrocolloids on sensory properties of the fermented whey beverage. 1st International Conference on Natural Food Hydrocolloids.
- ISO 4833:2003. (2003). Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of microorganisms — Colony-count technique at 30 °C.
- ISO 7251:2005. (2005). Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of presumptive Escherichia coli — Most probable number technique.
- ISO 7932:2004. (2004). Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of presumptive Bacillus cereus-Colony-count technique at 30 °C.
- Kontogiorgos, V., Margelou, I., Georgiadis, N., & Ritzoulis, C. (2012). Rheological characterization of okra pectins. Food Hydrocolloids, 29(2), 356–362. https://doi.org/10.1016/j.foodhyd.2012.04.003
- Kpodo, F., Agbenorhevi, J. K., Alba, K., Bingham, R., Oduro, I., Morris, G., & Kontogiorgos, V. (2017). Pectin isolation and characterization from six okra genotypes. Food Hydrocolloids, 72, 323–330. https://doi.org/10.1016/j.foodhyd.2017.06.014
- Kpodo, F., Agbenorhevi, J. K., Alba, K., Oduro, I., Morris, G., & Kontogiorgos, V. (2018). Structure-function relationships in pectin emulsification. Food Biophysics,13, 13(1), 71–79. https://doi.org/10.1007/s11483-017-9513-4
- Krokida, M. K., Oreopoulou, V., Maroulis, Z. B., & Marinos-Kouris, D. (2001). Effect of pre-drying on quality of French fries. Journal of Food Engineering, 49(4), 347–354. https://doi.org/10.1016/S0260-8774(00)00233-8
- Maity, T., Bawa, A. S., & Raju, P. S. (2015). Use of hydrocolloids to improve the quality of vacuum fried jackfruit chips. International Food Research Journal, 22(4), 1571–1577.
- Maity, T., Raju, P. S., & Bawa, A. S. (2013). Effect of hydrocolloid pre-treatment on instrumental and sensory texture attributes of frozen carrot (Daucus carota). International Journal of Food Properties, 16(2), 461–474. https://doi.org/10.1080/10942912.2011.553756
- Mallikarjunan, P., Ngadi, M. O., & Chinnan, M. S. (2009). Breaded fried foods (Vol. 9). CRC Press.
- Maxwell, E. G., Belshaw, N. J., Waldron, K. W., & Morris, V. J. (2012). Pectin–an emerging new bioactive food polysaccharide. Trends in Food Science & Technology, 24(2), 64–73. https://doi.org/10.1016/j.tifs.2011.11.002
- Moreira, R. G., & Barrufet, M. A. (1998). A new approach to describe oil absorption in fried foods: A simulation study. Journal of Food Engineering, 35(1), 1–22. https://doi.org/10.1016/S0260-8774(98)00020-X
- Nyarko-Mensah, P. (2018). Sensory and physicochemical evaluation of “Burkina” made with composite (Cow and Tiger Nut) milk [MPhil Thesis (Published)]. University of Ghana, p. 17. http://ugspace.ug.edu.gh/handle/123456789/27367
- Pangloli, P., Melton, S. L., Collins, J. L., Penfield, M. P., & Saxton, A. M. (2002). Flavour and storage stability of potato chips fried in cottonseed and sunflower oils and palm olein/sunflower oil blends. Journal of Food Science, 67(1), 97–103. https://doi.org/10.1111/j.1365-2621.2002.tb11366.x
- Saguy, I. S. (1995). Oil uptake during deep-fat frying: Factors and mechanism. Food Technology, 49(4), 142–145.
- Saguy, S., & Dana, D. (2003). Integrated approach to deep fat frying: Engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56(2–3), 143–152. https://doi.org/10.1016/S0260-8774(02)00243-1
- Sebastia, N., El-Shenawy, M., Manes, J., & Soriano, J. M. (2012). Assessment of microbial quality of commercial and homemade tiger-nut beverages. Letters in Applied Microbiology, 54(4), 299–305. https://doi.org/10.1111/j.1472-765X.2012.03212.x
- Sobukola, O. P., Dairo, O. U., Sanni, L. O., Odunewu, V. A., & Fafiolu, O. B. (2007). Thin layer drying of some leafy vegetables under open sun. Food Science and Technology International, 13(1), 35–40. https://doi.org/10.1177/1082013207075953
- Suleiman, M. S., Olajide, J. E., Omale, J. A., Abbah, O. C., & Ejembi, D. O. (2018). Proximate composition, mineral and some vitamin contents of tigernut (Cyperus esculentus). Clinical Investigation, 8(4), 161–165. https://doi.org/10.4172/Clinical-Investigation.1000143
- Tobil, M., Deh, C. Y., Agbenorhevi, J. K., Sampson, G. O., & Kpodo, F. M. (2020). Effect of okra pectin on the sensory, physicochemical and microbial quality of Yoghurt. Food and Nutrition Sciences, 11(6), 442–456. https://doi.org/10.4236/fns.2020.116032
- Tortoe, C., Akonor, P. T., Nketia, S., Owusu, M., Glover-Amengor, M., Hagan, L., & Otoo, E. (2014). Evaluation of the sensory characteristics and consumer acceptability of deep-fried yam (Dioscorea rotundata) crisps in the Accra Metropolitan Area. Journal of Food and Nutrition Sciences, 2(1), 19–23. https://doi.org/10.11648/j.jfns.20140201.13