Demand-Driven Technologies for Sustainable Maize ... - IITA

452Marero, L. M., E.M. Payuma, A.R. Aguinaldo, I. Matsumoto, and S. Homa,1991. Antinutritionnal factors in weaning foods prepared from germinatedcereal and legumes. Journal of Food Science 53 (3): 1391–1395, 1455.Matilda, A., L. Einar, N. Rune, and S. Kjarten, 1993. Effect of processing(sprouting and/or fermentation) on sorghum and maize: vitamins andamino acid composition, biological utilisation of maize protein. FoodChemistry 48: 201–204.Ngoddy, P.O. and C.C. Onuoha, 1985. Selected problems in yam processing.Pp 295–317 In O. Godsun (ed.) Advances in yam research symposiumon yam biochemistry. Biochemical Society of Nigeria Publisher, Enugu,Nigeria, 1985.Njingtang, Y.N. and C.M.F. Mbofung, 2003. Kinetics of starch gelatinisationand mass transfer during cooking of taro (Colocassia esculenta L. Schott)slices. Starch/stärke 55:170–176.Njongmeta, L.N.A., R.A. Ejoh, C.M. Mbofung, H. Verhoef, and R.M.J. Nout,2003. Weaning food practices in the Adamawa province of Cameroon.Communication at the 2nd International Workshop on Food-basedapproaches for a healthy nutrition in West Africa: the role of food technologistsand nutritionists 23–28 November, Ouagadougou, Burkina Faso.Novellie, L. 1962. Kaffi rcorn malting and brewing studies. XII. Effect of maltingconditions on malting losses and total amylase activity. Journal of Scienceand Food Agriculture 13: 121–123.Ogbonna, D.N., T.G. Sokari, and S.C. Achinewhu, 2001. Development ofan Owoh-type product from African yam bean (Sphenostylis stenocarpa)(Hoechst (Ex. A. Rich.) Harms.) seeds by solid substrate fermentation. PlantFood for Human Nutrition 56: 183–202.Okolo, B.N. and L.I. Ezeogu, 1996. Promoting sorghum reserve proteinmobilisation by steeping in alkaline liquor. Journal of the Institute ofBrewing 102: 277–284.Olaniyi, O.A. and A.I. Akinrele, 1987. Screening Nigerian sorghum formalting characteristics. Journal of Science and Food Agriculture 2: 91–94.Oshodi, A.A. and M.M. Ekperigin, 1989. Functional properties of pigeon pea(Cajanus cajan) fl our. Food Chemistry 34: 187–191.Palmer, G.H., and G.M. Bathgate, 1976. Malting and brewing. Pp 237–324 In Y. Pomeranez (ed.) Advances in Cereal Science and Technology.Minnesota, USA: AACC Inc., Vol I.Palmer, G.H., 1989. Cereal science and technology. G.H. Palmer (ed),Aberdeen University Press, Scotland. 178p.Peleg, M., 1988. An empirical model for the description of moisture sorptioncurves. Journal of Food Science 53 (4): 1216–1219.Rogeaux, O., F. Rogeaux, F. Aurenche, et J.P. Suquet, 1991. Evaluationanthropométrique de la prévalence de la malnutrition chez des enfantsde 0 à 5 ans dans l’arrondissement de Tokombéré (Nord-Cameroun). Pp366–369 In D. Lemonier, Y. Ingenbleek et P. Hennart (eds), Alimentation