[[1] Adepeju, A. B., Gbadamosi, S. O., Adeniran, A. H., Omobuwajo, T. O., Functional and pasting characteristics of breadfruit (Artocarpus altilis) flours. African Journal of Food Science, 5. 9. (2011) 529–535.]Search in Google Scholar
[[2] Adejuyitan, J. A., Otunola, E. T., Akande, E. A., Bolarinwa, I. F., Oladokun, F. M., Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso Nigeria. African Journal of Food Science, 3. 2. (2009) 51–55.]Search in Google Scholar
[[3] Adejuyitan, J. A., Sulaiman, A. O., Kikelomo, O. I., Elizabeth, A. O., Characterisation of composition and sensory qualities of pupuru produced from breadfruit (Altocarpus altilis ) and tigernuts flour. Asian Food Science Journal, 5. 3. (2018) 1–8. Article no AFSJ.42256.10.9734/AFSJ/2018/42256]Search in Google Scholar
[[4] Agbon, C. A., Akinyemi, C. O., Adeleke, A., Okeke, E. C., Chemical and sensory characteristics of fufu made from mixtures of cassava and African breadfruit flours. Journal of Natural Sciences, Engineering and Technology, 9. 1. (2010) 84–89.]Search in Google Scholar
[[5] Ajani, A. O., Fasoyiro, S. B., Arowora, K. A., Ajani, O. O., Popoola, C. A., Zaka, K. O., Functional properties of composite flour made from wheat and breadfruit. Applied Tropical Agriculture, 21. (2016) 89–93.]Search in Google Scholar
[[6] Ajani, A. O., Osundahunsi, O. F., Akinoso, R., Arowora, K. A., Aiodun, A. A., Pessu, P. O., Proximate composition and sensory quality of snacks produced from breadfruit flours. Global Journal of Science Frontier Research, 12. 7. (2012) 1–9.]Search in Google Scholar
[[7] Ajatta, M. A., Akinola, S. A., Osundahunsi, O. F., Proximate, functional and pasting properties of composite flours made from wheat, breadfruit and cassava starch. Applied Tropical Agriculture, 21. 3. (2016) 158–165.]Search in Google Scholar
[[8] Alaba, J. O., Famurewa, J. A. V., Oluwamukomi, M. O., Effect of different drying methods on the physicochemical characteristics of cassava flour (“pupuru”). International Journal of Biological and Chemical Sciences 7. 2. (2013) 832–839.10.4314/ijbcs.v7i2.38]Search in Google Scholar
[[9] Alozie, Y. E., Ekerette, N. N., Proximate compositions, physicochemical and sensory properties of gari fortified with soybean, melon seed and moringa seed flours. International Journal of Nutrition and Food Sciences, 6. 2. (2017) 105–110.10.11648/j.ijnfs.20170602.17]Search in Google Scholar
[[10] Aluge, O. O., Akinola, S. A., Osundahunsi, O. F., Effect of malted sorghum on quality characteristics of wheat-sorghum-soybean flour for potential use in confectionaries. Food and Nutrition Sciences, 7. (2016) 1241–1252.10.4236/fns.2016.713114]Search in Google Scholar
[[11] Association of Official Analytical Chemists (AOAC). Official Methods of Analysis. 19th ed. Washington, D. C. (2010).]Search in Google Scholar
[[12] Bradburg, G. M., Egan, S. V., Bradburg, J. H., Determination of all forms of cyanogens in cassava roots and cassava products using picrate paper kits. Journal of the Science of Food and Agriculture, 79. (1999) 593–601.10.1002/(SICI)1097-0010(19990315)79:4<593::AID-JSFA222>3.0.CO;2-2]Search in Google Scholar
[[13] Butt, M. S., Nasir, M., Akhtar, S., Sharif, M. K, Effect of moisture and packaging on the shelf life of wheat flour. International Journal of Food Safety, 4. (2004) 1–4.]Search in Google Scholar
[[14] Caballero, B., Finglas, P., Toldrá, F., Encyclopedia of food and health. Academic Press. (2015).]Search in Google Scholar
[[15] Codex of Alimentarius Commission. Codex standard for edible cassava flour. Codex Standard 176–1989. (1995).]Search in Google Scholar
[[16] Daramola, O. A., Idowu, M. A., Atanda, O. O., Oguntona, C. R. B., Effects of packaging material on the quality of “pupuru” flour during storage. African Journal of Food Science, 4. 5. (2010) 258–263.]Search in Google Scholar
[[17] Falade, K. O., Akingbala, J. O., Utilisation of cassava for food. Food Reviews International, 27. (2010) 51–83.10.1080/87559129.2010.518296]Search in Google Scholar
[[18] Famurewa, J. A. V., Oluwalana, I. B., Interactive effect of processing and varietal differences on the proximate composition of soyflour. Applied Tropical Agriculture, 12. 1. (2007) 38–42.]Search in Google Scholar
[[19] Ikujenlola, A. V., Lawson, S. O., Improving the traditional processing technique of pupuru (a fermented cassava product). The Nigeria Journal of Research and Production, 6. 3. (2005) 103–108.]Search in Google Scholar
[[20] Irtwange, S. V., Achimba, O., Effect of the duration of fermentation on the quality of gari. Current Research Journal of Biological Sciences Maxwell Scientific Organization, 1. 3. (2009) 150–154.]Search in Google Scholar
[[21] Iwe, M. O., Sensory method and analysis. Published by Rejoint Communication Services, Enugu (2002) 49–72.]Search in Google Scholar
[[22] Kostinek, M., Specht, I., Edward, V. A., Schillinger, U., Hertel, C., Holzapfel, W. H., Franz, C., Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of gari a traditional African food. Systematic and Applied Microbiology, 28. (2005) 527–540.10.1016/j.syapm.2005.03.001]Search in Google Scholar
[[23] Monayajo, S. A., Nupo, S. S., Nutrient composition and acceptability of “pupuru” fortified with soy flour. Journal of Agriculture and Veterinary Sciences, 3. (2011) 28–31.]Search in Google Scholar
[[24] NTBG. Hunger initiative. Breadfruit Institute. National Tropical Botanical Garden [http://www.ntbg.org/breadfruit/hunger.php] (2009) (last accessed: June 2016).]Search in Google Scholar
[[25] Nwokeke, B., Adedokun, I., Osuji, C., Effect of blending on the proximate, pasting and sensory attributes of cassava–African yam bean fufu flour. International Journal of Scientific and Research Publications, 3. 8. (2013) 1–7.]Search in Google Scholar
[[26] Ojo, M. O., Ariahu, C. C., Chinma, E. C., Proximate, functional and pasting properties of cassava starch and mushroom (pleurotus pulmonarius) flour blends. American Journal of Food Science and Technology, 5. 1. (2017) 11–18.]Search in Google Scholar
[[27] Okezie, B. O., Bello, A. B., Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate. Journal of Food Science, 53. (1988) 450–454.10.1111/j.1365-2621.1988.tb07728.x]Search in Google Scholar
[[28] Omobuwajo, T. O., Compositional characteristics and sensory quality of biscuit, prawn-crackers and fried chips produced from breadfruit. Journal of Innovative Food Science and Emerging Technologies, 4. 2. (2003) 219–225.10.1016/S1466-8564(03)00006-7]Search in Google Scholar
[[29] Onoja, U. S., Akubor, P. I., Gernar, D. I., Chinmma, C. E., Evaluation of complementary food formulated from local staples and fortified with calcium, iron and zinc. Journal of Nutrition and Food Science, 4. (2014) 326.]Search in Google Scholar
[[30] Onwuka, G. I., Food Analysis and Instrumentation. Naphtali Publishers, Lagos Nigeria (2005).]Search in Google Scholar
[[31] Oyewole, O. B., Afolami, O. A., Quality and preference of different cassava varieties for lafun production. African Journal of Food Technology, 6. (2001) 27–29.10.4314/jfta.v6i1.19281]Search in Google Scholar
[[32] Padmaja, G., Jisha, S., Nutritional improved bean (Phaseolus vulgaris L.). Varieties characteristics of cassava based composite flours grown in East Africa. CIGRE Journal, 8. (2005) 1–18.]Search in Google Scholar
[[33] Shittu, T. A., Adedokun, I. I., Comparative evaluation of the Functional and sensory characteristics of three traditional fermented cassava products. Journal of Natural Sciences, Engineering and Technology, 9. (2010) 109–110.]Search in Google Scholar
[[34] Shittu, T. A., Oyewole, O. B., Olawuyi, O., Daramola, O., Processing technology of pupuru: A survey of practices and product quality in the South West of Nigeria. ASSET Series B, 2. 2. (2003) 17–27.]Search in Google Scholar