References

AFNOR., 1981. [Collection of French Standards Fatty Acids and Lipid Compounds]. Association Francaise de Normalisation, Paris, France, Pages: 250.

AOAC., 1990. Official Methods of Analysis. 13th Edn., Association of Official Analytical Chemists, Washington, DC., USA.

Agbetoye, L.A.S. and O.A. Oyedele, 2013. Investigations into some engineering properties of Gari produced in South-Western Nigeria. Int. J. AgriSci., 3: 728-742.
Direct Link  |  

Aiyelegun, T., O. Owolarafe, B. Ogunsina and T. Samuel, 2017. Inconsistency in the physico‐chemical properties of gari produced in South‐Western Nigeria: A proposal for appropriate technology. J. Food Process Eng., Vol. 40, No. 1. 10.1111/jfpe.12526

Akindahuns, A.A., G. Oboh and A.A. Oshodi, 1999. Effect of fermenting Cassava with Rhizopus oryzae on the chemical composition of its flour and Gari products. Rivista Italiana Delle Sostanze Grasse, 76: 437-439.

Akinoso, R. and W.O. Kasali, 2012. Energy expended in processing gari-cassava (Manihot esculenta Crantz) flakes-using three levels of mechanization. Pak. J. Sci. Ind. Res. Ser. B. Biol. Sci., 55: 114-116.
CrossRef  |  Direct Link  |  

Brownlee, I.A., 2011. The physiological roles of dietary fibre. Food Hydrocolloids, 25: 238-250.
CrossRef  |  Direct Link  |  

CFS., 2014. Microbiological guidelines for food for ready-to-eat food in general and specific food items. Centre for Food Safety, Food and Environmental Hygiene Department, Queensway Government Offices, Hong Kong.

Cerning, J. and J. Guilbot, 1973. Change in carbohydrate composition during maturation of wheat and barley kernel. Cereal Chem., 50: 220-225.

Delpeuch, F., J.C. Favier and R. Charbonniere, 1978. Characteristics of starches from tropical food plants. Ann. Technol. Agric., 27: 809-826.
Direct Link  |  

Dengate, H.N., 1984. Swelling, Pasting and Gelling of Wheat Starch. In: Advances in Cereal Science and Technology, Pomeranz, Y. (Ed.). American Association of Cereal Chemists, St. Paul, MN., pp: 49-71.

EAC., 2010. East African standard dried cassava chips-specification. East African Community, Arusha, Tanzania.

Ellong, E.N., C. Billard and S. Adenet, 2014. Comparison of physicochemical, organoleptic and nutritional abilities of eight sweet potato (Ipomoea batatas) varieties. Food Nutr. Sci., 5 : 196-211.
CrossRef  |  Direct Link  |  

Emmanuel, T.L., 2013. [Improving Cassava Marketing and Processing in Cameroon: Constraints and Prospects for the Value Chain]. In: Reconstructing the Food Potential of West Africa, Elbehri, A. (Ed.)., Food and Agriculture Organization of the United Nations, Rome, Italy, pp : 551-586 (In French).

FAO, 1991. Racines, Tubercules, Plantains et Bananes: Dans la Nutrition Humaine [Roots, Tubers, Plantains and Bananas in Human Nutrition]. Food and Agriculture Organization, Rome, Italy, ISBN-13: 9789252028628, pp: 120-125.

FIIRO., 2003. Cassava processing equipment and mechanization technologies developed in FIIRO in cassava: Production, processing and utilization in Nigeria. Federal Institute of Industrial Research Oshodi, Lagos, Nigeria.

Gacheru, P.K., G.O. Abong, M.W. Okoth, P.O. Lamuka, S.A. Shibairo and C.K.M. Katama, 2016. Microbiological safety and quality of dried cassava chips and flour sold in the Nairobi and coastal regions of Kenya. Afr. Crop Sci. J., 24: 137-143.
CrossRef  |  Direct Link  |  

Igbeka, J.C., 1995. Recent Developments in Cassava Frying Operation and Equipments used for Gari Production in Nigeria, In: Cassava Food Processing, Egbe, A.T., B. Alain, D. Griffon and T. Serge (Eds.)., ORSTOM Publisher, Paris, France, pp: 581-593.

Ikediobi, C.D. and E. Onyike, 1982. Linamarase activity and detoxification of cassava (Manihot esculenta) during fermentation for gari production. Agric. Biol. Chem., 46: 1667-1669.
Direct Link  |  

Kameni, A., A. Njoya and C.M. Mbofung, 2006. Some aspects of the production of dry Dackere, a granular starchy food from corn. J. Food Eng., 75: 223-227.
CrossRef  |  Direct Link  |  

Karim, O.R., B.M. Adebanke, O.A. Akintayo and W. Awoyale, 2016. Physical, chemical and sensory properties of cassava (Manihot esculenta)-sweet potato (Ipomoea batatas) gari. Ukr. J. Food Sci., 4: 276-289.
CrossRef  |  Direct Link  |  

Kolapo, A.L. and M.O. Sanni, 2009. A comparative evaluation of the macronutrient and micronutrient profiles of soybean-fortified gari and tapioca. Food Nutr. Bull., 30: 90-94.
CrossRef  |  Direct Link  |  

Mondy, N.I. and T.O. Mueller, 1977. Potato discoloration in relation to anatomy and lipid composition. J. Food Sci., 42: 14-18.
CrossRef  |  Direct Link  |  

Montreuil, J., G. Spik and M.T. Tollier, 1981. Colorimetric Assays of Carbohydrates. In: Analysis and Control Techniques in Agro-Food Industries, Deymie, B., J.L. Multon and D. Simon (Eds.)., Tec et Doc Publisher, Paris, France, pp: 85-143.

Oboh, G. and A.A. Akindahunsi and A.A. Oshodi, 2002. Nutrient and antinutrient content of Aspergillus niger fermented cassava products flour and garri. J. Food Compo. Anal., 15: 617-622.
Direct Link  |  

Oduro, I., W.O. Ellis, N.T. Dziedzoav and K. Nimakoyeboah, 2000. Quality of gari from selected processing zones in Ghana. Food Control, 11: 297-303.
CrossRef  |  

Ojo, A. and E.A. Akande, 2013. Quality evaluation of gari produced from cassava and sweet potato tuber mixes. Afr. J. Biotechnol., 12: 4920-4924.
CrossRef  |  Direct Link  |  

Phillips, R.D. and K.H. McWatters, 1991. Contribution of cowpeas to nutrition and health. Food Technol., 45: 127-130.
Direct Link  |  

Potter, N.W., 1968. Hedonic Scale: Food Science. The AVI Publishing Co. Inc., Connecticut, pp: 115.

Sanni, M.O., 1989. The mycoflora of gari. J. Applied Bacteriol., 67: 239-242.
CrossRef  |  Direct Link  |  

Varatharajan, V., R. Hoover, Q. Liu and K. Seetharaman, 2010. The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches. Carbohydr. Polym., 81: 466-475.
CrossRef  |  Direct Link  |  

Wolff, J.P., 1968. [Manual of Fat Analysis]. Azoulay Publisher, Paris, France, Pages: 519 (In French).

Yadang, G., 2015. [Development of flours made from sweet potato (Ipomoea batatas) and legumes]. Ph.D. Thesis, From Ngaoundere University, Ngaoundere, Cameroon. (In French)

Yadang, G., L. MbomeI and R. Ndjouenkeu, 2013. Changes in amylase activity, hot-paste viscosity and carbohydrates during natural fermentation of sweet potato (Ipomoea batatas). Afr. J. Food Sci. Technol., 4: 188-194.
CrossRef  |  Direct Link  |