References
Adebanjo, T. A., & Oloyede, O. (2022). Technological advancements in gari production: A review. Food Processing and Technology, 62(2), 351-368. Adebayo, O., Olamide, A., & Musa, A. (2021). Quality assessment of gari produced from cassava and sweet potato blends. Journal of Food Science and Technology, 58(9), 4023-4030. Adebowale, A. A., Oyedele, D. T., & Olatunbosun, O. D. (2021).Effect of sweet potato flour inclusion on the functional and sensory qualities of cassava-based products. Journal of Food Processing and Preservation, 45(9), e15689. https://doi.org/10.1111/jfpp.15689. Adebowale, A. A., Sanni, L. O., Awoyale, W., & Fetuga, G. O. (2021). Chemical, functional and sensory properties of gari fortified with African yam bean. Journal of Food Measurement and Characterization, 15(1), 48–59. https://doi.org/10.1007/s11694-020-00653-1. Adegunwa, M. O., Adelekan, A. O., & Adebowale, O. J. (2021).Starch properties and quality attributes of gari from biofortified cassava. Food Research International, 140, 110055. https://doi.org/10.1016/j.foodres.2020.110055. Adepoju, O. T., Otemuyiwa, I. O., & Ogunbusola, E. M. (2023). Consumer preference for traditional and fortified gari: A study of urban and rural households. International Journal of Food Science & Nutrition, 74(4), 511–523. https://doi.org/10.1080/ 09637486.2023.1758923. Adesokan, M., Iyakaremye, G., & Oladimeji, M. (2023). Prediction of functional characteristics of gari (cassava products): Models for water absorption, swelling power and bulk density. Food Science & Nutrition, 11, 5678–5689. https://doi.org/10.1002/fsn3.3622. Adeyemi, O. O., & Adebanjo, T. A. (2022). Sensory and physicochemical properties of gari produced from cassava-sweet potato blends. African Journal of Food Science, 16(7), 160- 169. Akinmoladun, I. O., Ajibade, J. O., & Ibitoye, O. (2020).Evaluation of nutritional content in sweet potato varieties and its potential for food security. International Journal of Food Science and Technology, 55(1), 117-123. AOAC. (2012). Official methods of analysis of AOAC International (19th ed.). AOAC International. Atuna, R. A., Achaglinkame, E. K., & Amagloh, F. K. (2021). Cassava orange-fleshed sweetpotato composite gari: A potential source of dietary vitamin A. Frontiers in Nutrition, 8, 667832. https://doi.org/10.3389/fnut.2021.667832. Awoyale, W., Sanni, L. O., & Adebowale, A. A. (2021).Comparing the functional and pasting properties of gari from different cassava varieties. Cogent Food & Agriculture, 7(1), 1883827. https://doi.org/10.1080/23311932.2021.1883827. Egesi, C., Ogbonna, C. & Umeh, C. (2020).Fermentation and quality attributes of traditional cassava products in sub-Saharan Africa. African Journal of Food Science, 14(5), 142–150. https://doi.org/10.5897/AJFS2020.1941. Fadairo, O. S., Adebayo, A. A., & Komolafe, E. A. (2022).Functional and pasting properties of cassava–sweet potato composite flours. Scientific African, 15, e01067. https://doi.org/10.1016/j.sciaf.2021.e01067. Fagbemi, T. N., Osho, A. I. & Eze, S. (2021). Nutritional quality of gari produced from cassava and sweet potato tubers. Food Research International, 139, 109844. Falade, K. O., & Ayetigbo, O. (2020). Effects of processing on starch functionality of root and tuber crops: A review. Food Hydrocolloids, 103, 105631. https://doi.org/10.1016/j.foodhyd.2020.105631. Oduro-Yeboah, C., Armah, J. N., & Boateng, F. (2022).Consumer perception and acceptability of composite flour products from cassava and sweet potato. International Journal of Gastronomy and Food Science, 27, 100502. https://doi.org/10.1016/j.ijgfs.2022.100502. Okafor, N. M., & Nwosu, V. I. (2022). Cyanogenic compounds in cassava and their implications for human health: A review. Journal of Agricultural and Food Chemistry, 70(15), 4532- 4539. Okoye, B. C., Egesi, C. N., & Nwosu, K. I. (2020). Functional and economic attributes of cassava- based foods. Journal of Root Crops, 46(1), 45–52. Okoro, C. C., Opara, L. U., & Agulanna, A. C. (2020). Quality evaluation of gari produced from cassava varieties cultivated in South-East Nigeria. Nigerian Food Journal, 38(1), 26–35. https://doi.org/10.4314/nifoj.v38i1.4. Onwude, D. I., Hashim, N., Abdan, K., Janius, R. B., & Chen, G. (2021). Recent advances of novel thermal combined hot-air drying of agricultural crops. Trends in Food Science & Technology, 110:688–703. https://doi.org/10.1016/j.tifs.2021.02.017. Olanrewaju, T. A., Akinoso, R., & Oladipo, A. A. (2021). Quality evaluation of gari produced from cassava and sweet potato tubers. Food Research, 5(3), 171–178. https://doi.org/10.26656/fr.2017. Olaoye, O. A., & Olayiwola, A. O. (2022). Sensory evaluation and consumer acceptability of gari produced from cassava-sweet potato blends. Journal of Food Quality and Preference, 89, 104186. Olapade, G. M. (2023). Physicochemical, thermal, and functional properties of gari enriched with cowpea hulls. Food and Bioprocess Engineering. https://doi.org/10.1002/fbe2.12043. Omodamiro, R. M., Njoku, U. C., & Oti, E. (2019).Functional properties of flours and starches from African sweet potato varieties. Food Science & Nutrition, 7(6), 1840–1849. https://doi.org/10.1002/fsn3.1029. Onwuka, G. I., & Nwabueze, T. U. (2022).Effect of composite blends on the proximate and functional properties of cassava-based staples. Journal of Food Science and Technology, 59(2), 478–486. https://doi.org/10.1007/s13197-021-05021-6. Onyekwere, O. O., Abioye, V. F., & Oladipo, F. (2021). Quality evaluation of cassava–sweet potato blends in staple food applications. Food Research International, 147, 110493. https://doi.org/10.1016/j.foodres.2021.110493. Takashi,S. & Sieb, P.A.(1988). Paste and gel properties of prime corn and wheat starches with and without native lipids. Cereal Chemistry,65,474-483 Tumuhimbise, G. A., Amagoh, F. C., & Kaaya, A. N. (2022).Processing considerations for biofortified root crops: Effects on fermentation and nutrient retention. Comprehensive Reviews in Food Science and Food Safety, 21(2), 1234–1256. https://doi.org/10.1111/1541-4337.12912. Udensi, U. E., Nweke, G. O., & Okorie, S. U. (2023). Nutritional quality and consumer preference of composite cassava products. Scientific African, 19, e01484. https://doi.org/10.1016/j.sciaf.2022.e01484. Yadang, G., Bakar, J., Muhammad, K., Ghazali, H. M., & Karim, R. (2021). Garification process, nutrient composition and quality evaluation of combined formulas of gari made with cassava and sweet potato. Journal of Food Processing & Technology, 12(7), 879.https://doi.org/10.35248/2157-7110.20.12.879.
