References
Ajita, T. and Jha S. K. (2017). Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview. International Journal of Food Studies, 6(1), 113- 128. Akonor, P. T., Tortoe, C., Buckman, E. S. and Hagan, L. (2017). Proximate composition and sensory evaluation of root and tuber composite flour noodles. Cogent Food and Agriculture 3,1-6. Alemayehu, H., Addmassu, E., and Henry, C. (2019). Effects of extrusion process parameters on the quality properties of ready-to-eat pulse-based snacks. Cogent Food and Agriculture. 5, 22-29. Bredie, W. L. P., Mottram, D. S. and Guy, R. C. E. (1998). Aroma volatiles generated during extrusion cooking of maize flour, J. of Agric. Food Chem. 46, 1479-1487. Brncic, M., Tripalo, B., Jezek, D., Semenski, D., Drvar, N. and Ukrainczyk, M. (2006). Effect of twin-screw extrusion parameters on mechanical hardness of direct-expanded extrudates, Sadhana, 31(5), 527-536. Castells, M.,Martin, S., Sanches, V. and Ramos, A.J. (2005). Fates of mycotoxins in cereals during extrusion cooking: A review. Food Additives and Contaminants.22, 150-157. Dobraszczyk, B.J., Ainsworth, P., Ibanoglu, S. and Bouchon, P. (2006). Baking, extrusion and frying. In: Food Processing Handbook. Brennan, J.G.(Ed). WILEY-VCH Verlag GmbH & Co., Weinheim, Germany, pp 251-267. Eastman, J., Orthoefe, F. and Solorio, S. (2001). Using extrusion to create breakfast cereal products. Cereal Food World 46, 468-471. Gaossong, J. And Vasanthan, T. (2000). The Effect of extrusion cooking on the primary structure and water solubility of b-glucans from regular and waxy barley. Cereal Chemistry 77: 396-400. Igyor, M. A., Ikjo, S. M. and Germah, D. I. (2004). The Food potential of potato yam (Discorea bulbifera). Nigerian Food Journal. 22(1), 209-215. Iwe, M.O. (2003). The Science and Technology of Soybean: Chemistry, Nutrition, Processing, Utilization. Rojoint Communication Services Ltd, Enugu, Nigeria. Pp 1-6. Nkubana, A., Dusabumuremyi, J. C. and Yadufashije, C. (2020).Optimization of extrusion conditions for development of fish-maize based extruded snacks by response surface methodology. Afr.J.Bio.Sc. 2(2), 88-99. Nwosu, J. N. (2013). Evaluation of the functional and sensory properties of biscuits produced from aerial yam (Discorea bulbifera ). International Science and Investigation Journal. 2(5), 1- 17. Ojinnaka, M.C., Okudu, H. and Uzosike, F. (2017). Nutrient composition and functional properties of major cultivars of aerial yam (Dioscorea bulbifera) in Nigeria. Food Science and Quality Management, 62, 10-16. Olurin, T.O., Arisa N.U. and Aworh, O.C. (2006). Influence of pre-treatments of drying characteristics of pre-treated yam slices. In: International Conference on Engineering Research and Development (ICER&D 2006) Proceedings held at Benin City, Nigeria, 5-7 September, 2006, 389-392. Olusegun, A. A., Stephen, A. A., Folashade, B. I. and Oladejo, D. (2016). Effect of extrusion conditions on cassava/soybean extrudates. MOJ Food Process Technol.3(1), 237-245. Omeire, G.C., Umeji, O.F. and Obasi, N.E. (2014). Acceptability of noodles produced from blends of wheat, acha and soybean composite flours. Nigerian Food Journal 32(1), 31- 37. Peluola-Adeyemi, O. A. and Idowu, M. A. (2014). Effect of extrusion parameters on the physical and functional properties of cocoyam (Colocasia esculenta) flour, IOSR Journal of Environmental Science, Toxicology and Food Technology, 8(5), 29-34. Princewill-Ogbonna, I.L. and Ezembaukwu, N.C. (2015). Effect of various processing methods on the pasting and functional properties of aerial yam (Dioscorea bulbifera) flour. British Journal of Applied Science & Technology 9(5), 517-526. Sanful, R.E., and Engmann, F. N. (2016). Physico-chemical and pasting characteristics of flour and starch from aerial yam. American Journal of Food Science and Nutrition, 3(1), 1-7. Strahm, B. S. (2000) Pre-conditioning. In:Extruders in FoodApplications. M. N. Riaz, (Ed). Boca Raton: CRC Press, pp. 115-126. Tadesse, S. A., Bultosa, G. and Abera, S. (2019). Chemical and sensory quality of sorghum- based extruded product supplemented with defatted soy meal flour. Cogent Food and Agriculture, 5(1), 1-19. Umoh, E. O., Iwe, M. O. and Ojimelukwe, P. C. (2024). Optimization and validation of extrusion process parameters for the sensory characteristics of aerial yam and soybean flour blends. Asian Journal of Science and Applied Technology, 13(2), 14-24. https://doi.org/10.70112/ajsat-2024.13.2.4246 Umoh, E. O. and Ekanem, M. C. (2024). Effects of barrel temperature, screw speed and feed moisture content on the organoleptic properties of aerial yam-soybean flour extruded snacks. African Journal of Agricultural Science and Food Research, 16(1), 51-67. https://doi.org/10.62154/ajasfr.2024.016.010409 Umoh, E. O. and Abasiekong, K. S. (2024). Production and quality evaluation of pasta from aerial yam and soybean flours blend using single-screw extruder. Research Journal of Food Science and Quality Control, 10(4), 24-41. https://doi.org/10.56201/rjfsqc.v10.no4.2024.pg24.41
