Association of Official Analytical Chemists (AOAC) (1990). Official methods of analysis 15th ed. Washington, D.C Association of Official Analytical Chemists (AOAC) (2005). Official methods of analysis 18th ed. Washington, D.C

Ayoya NA, Kodio J, Iknane AA, Sodjinou R (2010). Nutritional value of locally produced foods and for age- appropriate complementary foods for children under 2 years of age in Mali. Food Nutr. Bull. 31:391- 399.
Pubmed

Bedigian D (2003). Evolution of sesame revisited: domestication, diversity and prospects. Genet. Resour. Crop Evol. 50:779–787.
Crossref

FAO/WHO Food Standards Programme (2012). Codex committee on nutrition and foods for special dietary uses: Report of the 33rd Physical Working Group on Proposed Draft of the Guidelines on Formulated Supplementary Foods for Older Infants and Young Children. Ghana and United States, WHO.

Fernandez DE, Vanderjagt DJ, Williams M, Huarg YS, Chuang L Millson M, Andrew R, Pastuszyn A, Glew RH (2002). Fatty acids, amino acids and trace mineral analyses of five weaning foods from Jos, Nigeria. Plant Foods Hum. Nutr. 57:257-274.
Crossref

Fontana AJ. (2008). Water activity and pH measurement for Food Safety, Retail Food Systems Research Conference IFT Foodservice Division, Decagon Devices, Inc.

Food Chain (2001). Cashew processing and marketing. Int. J. Small Scale Process. 28:34

Fotana AJ (2001). Current protocols in food analytical chemistry, Washington, John Wiley & sons Inc A221-A2210.

Gyesley SW (1991). Total systems approach to predict shelf life of packaged foods. American s Standard Technical Publications 111 - EB

International Commission on Microbiological Standards for Foods [ICMSF] (1996). Microorganisms in foods 5. Characteristics of microbial pathogens, Gaithersburg, Aspen Publishers Inc.

Mba-Anyadioha AE (2008). Production and evaluation of microbiological safe complementary food based on fermented maize and soybeans flours. Nig. J. Nutr. Sci. 30 (1):26-31.

Mensah PA, Tomkins AM, Drasa BS, Harrison TJ (1990). Fermentation of cereals for reduction of bacterial contamination of weaning foods in Ghana. Lancet 334:140-143.
Crossref

Modi VK, Mahendrakar NS, Narasimha Rao D, Sachindra NM (2004). Quality of buffalo meat burger containing legume flours as binders. Meat Sci. 66:143-149.
Crossref

Morrison WR (2006). The stability of wheat starch lipids in untreated and chlorine-treated cake flours. J. Sci. Food Agric. 29 (4):365-371.
Crossref

National Academy of Science (2006). Lost crops of Africa: grain. Retrieve January 12, 20011 from http:/www.answer.com

Ologunde MO, Omosebi MO, Ariyo O, Olunlade BA, Abolaji RA (2011). Preliminary nutritional evaluation of cashew nuts from different locations in Nigeria. Cont. J. Food Sci. Technol. 5:2

Onwuka GI (2005). Food analysis and instrumentation: theory and practice. Lagos, Naphali Prints, 160.

Rong MY (2007). The Cause of Bitter Flavour Development in Toasted Rolled Oats (Avena sativa L.). Thesis submitted in partial fulfilment of the degree of Master of Applied Science Auckland University of Technology Auckland, New Zealand, 94.

Sewald M, DeVries J (2003). Food product shelf life. Medallion Laboratories Analytical Progress.

Sivasankar B (2010). Food processing and preservation. New Delhi, PHI Learning Private Limited. pp. 12-19.
Pubmed

Thiam P (2008). Yolele: recipes from the heart of Senegal. Retrieved January 10, 2010 from splendidtable.pulicrado.org/recipe.

U.S Food and Drug Administration (1984). Water activity (aw) in foods. Department of Health and Welfare Public Health services ORA/ORO/DE10/IB

Ukegbu PO, Anyika JU (2012). Chemical analysis and nutrient adequacy of maize gruel (pap) supplemented with other food sources in Ngor-Okpala lga, Imo state, Nigeria. J. Biol. Agric. Healthcare 2 (6):13-21.

WHO (2010). Infant and young child feeding. Retrieved October 23, 2011 from http://www.who.int/mediacentre/factsheets/fs342.

WHO/UNICEF (2008). Strengthening action to improve feeding of infants and young children from 6-23 months of age in nutrition and child health programmes. Geneva, WHO, 74.