References
AOAC (2010). Official Methods of Analysis of the Association of Official Analytical Chemists, 15th ed., AOAC, Arlington, Virginia, USA. Arawande, J. O. and Borokini, F. B. (2011). Functional and physicochemical properties of watermelon (Citrullus lanatus) seed and seed-oil. IOSR Journal of Applied Chemistry, 2(2), 29-31. Kiin-Kabari, D. B. and Akusu, O. M. (2014). Effect of processing on the proximate composition, functional properties and storage stability of watermelon (Citrullus lanatus) seed flour. International Journal of Biotechnology and Food Science, 2(7), 143-148. Narayana, K. and Narasinga Rao, M. S. (1982). Functional properties of raw and heat processed winged bean flour. Journal of Food Science, 42, 534-538. https://doi.org/10.1111/j.1365-2621.1982.tb04976.x Olaitan, N. I., Eke, M. O. and Usman, L. A. (2023). Functional properties of watermelon (Citrullus lanatus) and pumpkin seed flours. International Journal of Nutrition and Food Sciences, 12(2), 1-9. Onwuka, G. I. (2018). Food analysis and instrumentation (theory and practice). Napthali prints, Somolu, Lagos, Nigeria. Pp 1 – 100. Oyeleke, G. O., Olagunju, E. O., Ajayi, T. O., Afolabi, M.O. and Ogunlade, A. O. (2015). Investigation of the proximate and functional properties of watermelon rind, seed and flesh. Research Journal of Engineering and Technology, 8(3), 160-167. Tarazona-Díaz, M. P., Alacid, F., Carrasco, M., Martínez-Rodríguez, A. and Aguayo, E. (2011). Watermelon juice: Potential functional drink for sore muscle relief in athletes. Journal of Agricultural and Food Chemistry, 59(15), 8165-8171. Umoh, E. O. and Iwe, M. O. (2014) Effect of processing on the nutrient composition of false yam (Icacina trichantha) flour. Nigerian Food Journal, 32 (2), 1-7. https://doi.org/10.1016/S0189-7241(15)30111-9 Umoh, E. O. (2020). Evaluation of proximate composition, functional properties and anti- nutritional factors of aerial yam-soybean flour. International Journal of Food Science and Nutrition, 5(1), 70-74. Umoh, E. O. and Iwe, M. O. (2022). Effects of extrusion processing on the proximate composition of aerial yam (Dioscorea bulbifera)-soybean (Glycine max) flour blends using response surface methodology, Journal of Food Research,11(1),38-52. https://doi.org/10.5539/jfr.v11n1p38. Umoh, E. O. and Iwe, M. O. (2023). Influence of extrusion process conditions on bulk density, water absorption capacity and oil absorption capacity of extruded aerial yam-soybean flour mixture. African Journal of Food Science, 17(6), 111-121. https://doi.org/10.5897/AJFS2022.2180 Umoh, E. O. (2025). Emulsion capacity and foaming capacity of blended aerial yam and soybean flour as affected by extrusion process conditions. African Journal of Agricultural Science and Food Research. 19(1), 1-13. https://doi.org/10.62154/ajasfr.2025.019.01011 Nawaz, H., Shad, M. A., Mehmood, R., Rehman, T., and Munir, H. (2015). Comparative evaluation of functional properties of commonly used cereal and legume flours with their blends. International Journal of Food and Allied Sciences, 1(2), 67-73. https://doi.org/10.21620/ijfaas.2015267-73 Peter-Ikechukwu, A. I., Ogazi, C. O., Eluchie, C. N. and Ihearahu, C. O. (2020). Proximate compositions and functional properties of composite flour produced with date fruit pulp, IJEMT toasted watermelon seed and wheat. Food Chemistry Journal, 4(2), 1-10.
