Full Length Research Paper
References
|
Adeniyi OO, Ariwoola OS (2019). Comparative proximate composition of maize (Zea mays L.) varieties grown in south-western Nigeria. International Annals of Science 7(1):1-5. |
|
|
Ahaotu I, Eze O, Maduka N (2021). Quality assessment of corn-breadfruit-date flour and sensory evaluation of chin-chin prepared using the composite flour. Advances in Biotechnology and Microbiology 16(3):36-53. |
|
|
Ajibola A, Chamunorwa JP, Erlwanger KH (2012). Nutraceutical values of natural honey and its contribution to human health and wealth. Nutrition and Metabolism 9(61):1-12. |
|
|
Anhwange BA, Atoo GH (2015). Proximate composition of indigenous Bambara nuts (Vigna subterranean (L.) Verdc). SCSR Journal of Pure and Applied Sciences 2(1):11-16. |
|
|
Association of Analytical Chemists (AOAC) (1995). Official Methods of Analysis. Washington: Association of Analytical Chemists. |
|
|
Barimalaa IS, Agoha G, Oboh CA, Kiin-Kabari DB (2005). Studies on bambara groundnut flour performance in okpa preparation. Journal of the Science of Food and Agriculture 85(3):413-417. |
|
|
Barnett EOI, Hunter BB (1972). Illustrated General of Imperfect Fungi. 3rd edition, Mmessota Burgles Publishing Company, Minneapolis, Pp.241-252. |
|
|
Bhavani B, Reddy DK, Waghray K (2018). Energy bars made with popped with amaranth. International Journal of Food, Fermentation and Technology 8(2):223-228. |
|
|
Boon TY, Sedek R, Kasim ZM (2012). Association between snacking patterns, energy and nutrient intakes and body mass index among school adolescents in Kuala Lumpur. American Journal of Food and Nutrition 2(3):69-77. |
|
|
Boynton PJ, Greig D (2014). The ecology and evolution of non-domesticated Saccharomyces species. Yeast 31(12):449-462. |
|
|
Buchanan RE, Gibbons NE (1974). Bergey's Manual of Determinative Bacteriology (8th Edition). California: The Williams and Wilkins Company, Baltimore pp. 267-278. |
|
|
Carvalho VS, Conti-Silva AC (2017). Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile. Journal of the Science of Food and Agriculture 98(1):134-139. |
|
|
Chaplin K, Smith AP (2011). Definitions and perceptions of snacking. Current Topics in Nutraceutical Research 9(1):53-59. |
|
|
Clarence SY, Obinna CN, Shalom NC (2009). Assessment of bacteriological quality of ready to eat food (meat pie) in Benin city metropolis. African Journal of Microbiology 3(6):390-395. |
|
|
Constantin OE, Istrati DI (2018). Functional properties of snack bars. IntechOpen pp. 1-14. |
|
|
Dahri NC, Ho L, Tan T, Mustafa KA (2017). Composition, physicochemical, and physical properties of rolled oats snack bars formulated with green banana flour. World Applied Sciences Journal 35(8):1361-1372. |
|
|
de Melo PF, Kalschne DL, da Silva-Buzanello RA, Amaral JS, Torquato AS, Corso MP, Falcao HG, Colla E, Ida EI, Canan C (2020). Cereal bars functionalized with tempeh: nutritional composition, isoflavone content and consumer acceptance. International Journal of Food Science and Technology 55(1):397-405. |
|
|
dos Prazeres IC, Domingues AFN, Campos APR, Carvalho AV (2017). Elaboration and characterization of snack bars made with ingredients from the Amazon. Acta Amazonica 47(2):103-110. |
|
|
Edima-Nyah AP, Nwabueze, TU, Ojimelukwe PC (2019). Development and quality evaluation of snack bars from African breadfruit (Treculia africana), maize (Zea mays) and coconut (Cocos nucifera) blends. Journal of Scientific and Engineering Research 6(5):74-83. |
|
|
Eke-Ejiofor J, Okoye C (2018). Nutrient composition, lipid profile and sensory properties of cereal bar made from locally available cereals and nuts. International Journal of Biotechnology and Food Science 6(1):1-8. |
|
|
Ekpa O, Palacios-Rojas N, Kruseman G, Fogliano V, Linnemann AR (2019). Sub-Saharan African maize-based foods-processing practices, challenges and opportunities. Food Reviews International 35(7):609-639. |
|
|
Ekpakpale DO, Kraak B, Meijer M, Ayeni KI, Houbraken J, Ezekiel CN (2021). Fungal diversity and aflatoxins in maize and rice grains and cassava-based flour (pupuru) from Ondo State. Journal of Fungi 7(8):635. |
|
|
Eyiz V, Tontul I, Türker S (2020). Edible coating of cereal bars using different biopolymers: effect on physical and chemical properties during storage. GIDA The Journal of Food 45(5):1019-1029. |
|
|
Farago CV, de Melo GB, Escher GB, Marcon MV, Granato D, Danesi EDG (2021). Cereal bars made from brewers' spent grain, apple and Spirulina platensis: antioxidant activity and antihyperglycaemic effects. Research, Society and Development 10(5):e23910514997. |
|
|
Gryganskyi AP, Golan J, Dolatabadi S, Mondo S, Robb S, Indrum A, Muszewska A, Steczkiewicz K, Masonjones S, Liao H, Gajdeczka MT, Anike F, Vuek A, Anishchenko IM, Voigt K, de Hoog GS, Smith ME, Heitman J, Vilgalys R, Stajich JE (2018). Phylogenetic and phylogenomic definition of Rhizopus species. Genes Genomes Genetics 8:2007-2018. |
|
|
Gwirtz JA, Garcia-Casal MN (2013). Processing maize flour and corn meal food products. Annals of the New York Academy of Sciences Pp.66-75. |
|
|
Hebbar HU, Rastogi NK, Subramanian R (2008). Properties of dried and intermediate moisture honey products: a review. International Journal of Food Properties 11:804-819. |
|
|
Herawati ERN, Miftakhussolikhah M, Pusporini AR, Murdiati A (2019). R Sensorial and chemical characterization of snack bar with variation of gembolo flour (Dioscorea bulbifera) and arrowroot starch (Marantha arundinaceae L.). Food Research 3(5):564-569. |
|
|
Ho L-H, Tang JYH, Mazaitul Akma S, Mohd Aiman H, Roslan A (2016). Development of novel 'energy' snack bar by utilizing local Malaysian ingredients. International Food Research Journal 23(5):2280-2285. |
|
|
Holt JG, Krieg NR, Sheath PHA, Staley JT, Williams ST (1994). Bergey's Manual of Determinative Bacteriology (9th Edition). Baltimore, Maryland, USA: Williams and Wilkins. |
|
|
Ibrahim SA, Fidan H, Aljaloud SO, Stankov S, Ivanov G (2021). Application of date (Phoenix dactylifera L.) fruit in the composition of a novel snack bar. Foods 10(5):918. |
|
|
Igbabul B, Adole D, Sule S (2013). Proximate composition, functional and sensory properties of bambara nut (Voandzeia subterranean), cassava (Manihot esculentus) and soybean (Glycine max) flour blends for 'akpekpa' production. Current Research in Nutrition and Food Science 1(2):147-155. |
|
|
Ire FS, Edio PA, Maduka N (2020). Comparative assessment of the microbiological and physicochemical quality of a laboratory brewed 'burukutu' and commercialized products sold in some markets in Port Harcourt, Nigeria. European Journal of Biology and Biotechnology 1(5):1-14. |
|
|
Ishak SF, Majid HAMA, Zin ZM, Zainol MKM, Jipiu LB (2021). A preliminary study on snack bar formulation based on gum Arabic. Proceedings of Research and Innovation Poster Competition (RIPC) Series 1/2021. |
|
|
Jenkins DJA, Kendall CWC, Popovich DG, Vidgen E, Mehling CC, Vuksan V, Ransom TPP, Rao AV, Rosenberg-Zand R, Tariq N, Corey P, Jones PJH, Raeini M, Story JA, Furumoto E, JIllingworth DR, Pappu AS, Connelly PW (2001). Effect of a very-high-fiber vegetable, fruit, and nut diet on serum lipids and colonic function. Metabolism 50(4):494-503. |
|
|
Jethwani P, Kochhar A, Javed M (2020). Formulation and quality evaluation of antioxidant rich bars enriched with chia seed, whole mango, apple and guava. Current Research in Nutrition and Food Science 8(3):975-987. |
|
|
Jéquier E, Constant F (2010). Water as an essential nutrient: the physiological basis of hydration. European Journal of Clinical Nutrition 64(2):115-123. |
|
|
Khan MMH, Rafii MY, Ramlee SI, Jusoh M, Al-Mamun M (2021). Bamabara groundnut (Vigna subterranean L. Verdc): a crop for the new millennium, its genetic diversity, and improvements to mitigate future food and nutritional challenges. Sustainability 13(5530):1-27. |
|
|
Kim EH.-J, Corrigan VK, Hedderley DI, Motoi L, Wilson AJ, Morgenstern MP (2009). Predicting the sensory texture of cereal snack bars using instrumental measurements. Journal of Texture Studies 40(4):457-481. |
|
|
Klompong V, Benjakul S (2015). Antioxidative and antimicrobial activities of the extracts from the seed coat of Bambara groundnut (Voandzeia subterranea). Royal Society of Chemistry Advances 5(13):9973-9985. |
|
|
Kumar V, Shukla AK, Sharma P, Choudhury B, Singh P, Kumar S (2017). Role of macronutrient in health. World Journal of Pharmaceutical Research 6(3):373-381. |
|
|
Lasta EL, Ronning ESP, Dekker RFH, da Cunha MAA (2021). Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars. Scientific Reports 11:20550. |
|
|
Los A, Ziuzina D, Bourke P (2018). Current and future technologies for microbiological decontamination of cereal grains. Concise Reviews and Hypotheses in Food Science 83(6):1484-1493. |
|
|
Maduka N, Egwali OB, Ire FS (2021). Microbial analysis of packaged and exposed soybean flour sold in selected markets in Benin City, Nigeria. International Journal of Applied Microbiology and Biotechnology 9(3):51-62. |
|
|
Maia LC, Nano RMW, Carvalho dos Santos WP, Santos de Oliveira F, Barros CO, de Souza MKE (2021). Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions. Food Science and Technology International pp. 1-10. |
|
|
Makinde OM, Ayeni KI, Sulyok M, Kraska R, Adeleke RA, Ezekiel CN (2020). Microbiological safety of ready-to-eat foods in low and middle-income countries: a comprehensive 10-year (2009 to 2018 review. Comprehensive Reviews in Food Science and Food Safety 19(2):703-732. |
|
|
Møretrø T, Langsrud S (2017). Residential bacteria on surfaces in the food industry and their implications for food safety and quality. Comprehensive Reviews in Food Science and Food Safety 16(5):1022-1041. |
|
|
Moses MO, Makanjuola JO (2018). Chemical properties of corn starch as influenced by sprouting periods. International Journal of Food Science and Nutrition 3(6):90-94. |
|
|
Munhoz CL, Guimarães RCA, Nozaki VT, Argandoña EJS, Hiane PA, Macedo MLR (2014). Acta Scientiarum 36(3):553-560. |
|
|
Ndidi US, Ndidi CU, Aimola IA, Bassa OY, Mankilik M, Adamu Z (2014). Effects of processing (boiling and roasting) on the nutritional and antinutritional properties of bambara groundnuts (Vigna subterranea [L.] Verdc.) from southern Kaduna, Nigeria. Journal of Food Processing 2014 article ID 472129. |
|
|
Ndukwe OK, Edeoga HO, Omosun G (2015). Varietal differences in some nutritional composition of ten maize (Zea mays L.) varieties grown in Nigeria. International Journal of Academic Research and Reflection 3(5):1-11. |
|
|
N'Guessan YD, Bedikou ME, Zoue LT, Goualie BG, Niamke SL (2014). Physicochemical, nutritive and safety evaluation of local cereal flours in areas of the district of Abidjan-Côte d'Ivoire. Journal of Applied Biosciences 83:7579-7594. |
|
|
Nissar J, Ahad T, Hussain SZ (2017). Development of honey incorporated snacks using extrusion technology. Journal of Pharmacognosy and Phytochemistry 6(6):818-825. |
|
|
Nwadi OMM, Uchegbu N, Oyeyinka SA (2020). Enrichment of food blends with bambara groundnut flour: past, present, and future trends. Legume Science 2(1):e25. |
|
|
Odetunde SK, Jonathan SG, Fapohunda SO (2021). Isolation and characterization of fungal strains associated with mycotoxin production from bambara nuts (Vigna subterranean (L.) Verdc). Journal of Tropical Life Science 11(1):25-31. |
|
|
Oladapo AS, Adepeju AB, Akinyele AA, Adepeju DM (2017). Proximate, functional and anti-nutritional properties of three selected varieties of maize (yellow, white and pop corn) flour. International Journal of Scientific Engineering and Science 1(2):23-26. |
|
|
Orhevba BA, Mbamalu CA (2017). Effect of moisture content of some quality parameters of stored bambara nut (Vigna subterranea) flour. FUW Trends in Science and Technology Journal 2(2):865-868. |
|
|
Pinto VRA, Freitas TBO, Dantas MIS, Lucia SMD, Melo LF, Minim VPR, Bressan J (2017). Influence of package and health-related claims on perception and sensory acceptability of snack bars. Food Research International 101:103-113. |
|
|
Potter M, Vlassopoulos A, Lehmann U (2018). Snacking recommendations worldwide: a scoping review. American Society for Nutrition 9(2):86-98. |
|
|
Prentice AM (2005). Macronutrients as sources of food energy. Public Health Nutrition 8(7A):932-939. |
|
|
Ravindra MP, Sunil MD (2018). Development and quality evaluation of puffed cereal bar. International Journal of Pure and Applied Bioscience 6(5):930-936. |
|
|
Rush EC, Yan MR, Parsons A, Kelleher J, MacRae D, Brown D (2016). Concept to sale of a healthier snack bar. International Journal of Food and Nutritional Science 3(1):1-4. |
|
|
Saha S (2015). Honey-the natural sweetener become a promising alternative therapeutic: a review. South Indian Journal of Biological Sciences 1(2):103-114. |
|
|
Sharma C, Kaur A, Aggarwal P, Singh B (2014). Cereal bars-a healthful choice a review. Carpathian Journal of Food Science and Technology 6(2):29-36. |
|
|
Sharma B, Vaidya D, Kaushal M, Singh SP (2020). Utilization of honey for functional food product development. Acta Scientific Nutritional Health 4(4):184-190. |
|
|
Shoaib M, Muzammil I, Hammad M, Bhutta ZA, Yaseen I (2020). A mini-review on commonly used biochemical tests for identification of bacteria. International Journal of Research Publications 54(1):1-7. |
|
|
Soliman GA (2019). Dietary fiber, atherosclerosis, and cardiovascular disease. Nutrients 11(5):1155. |
|
|
Srebernich SM, Gonçalves GMS, Ormenese RCSC, Ruffi CRG (2016). Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol. Food Science and Technology 36(3):555-562. |
|
|
Tan XL, Azam-Ali S, Goh EV, Mustafa M, Chai HH, Ho WK, Mayes S, Mabhaudhi T, Azam-Ali S, Massawe F (2020). Bambara groundnut: an underutilized leguminous crop for global food security and nutrition. Frontiers in Nutrition 7:276. |
|
|
Udeh EL, Nyila MA, Kanu SA (2020). Nutraceutical and antimicrobial potentials of bambara groundnut (Vigna subterranean): a review. Heliyon, 6(10):e05205. |
|
|
Verma S, Khetrapaul N, Verma V (2018). Organloeptic acceptability and shelf life of developed energy rich sorghum based cereal bars. International Journal of Chemical Studies 6(3):1595-1598. |
|
Copyright © 2022 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
