| [1] |
Bigliardi B, Galati F. 2013. Innovation trends in the food industry: the case of functional foods. |
| [2] |
Granato D, Barba FJ, Kovačević DB, Lorenzo JM, Cruz AG, et al. 2020. Functional foods: product development, technological trends, efficacy testing, and safety. |
| [3] |
Aderinola TA, Alashi AM, Fagbemi TN, Enujiugha VN, Aluko RE. 2019. Moringa oleifera flour protein fractions as food ingredients with antioxidant properties. |
| [4] |
Corbo MR, Bevilacqua A, Petruzzi L, Casanova FP, Sinigaglia M. 2014. Functional beverages: the emerging side of functional foods. |
| [5] |
Rashidinejad A. 2024. The road ahead for functional foods: promising opportunities amidst industry challenges. |
| [6] |
Sgroi F, Sciortino C, Baviera-Puig A, Modica F. 2024. Analyzing consumer trends in functional foods: a cluster analysis approach. |
| [7] |
Satija A, Hu FB. 2018. Plant-based diets and cardiovascular health. |
| [8] |
Glenn AJ, Viguiliouk E, Seider M, Boucher BA, Khan TA, et al. 2019. Relation of vegetarian dietary patterns with major cardiovascular outcomes: a systematic review and meta-analysis of prospective cohort studies. |
| [9] |
Roselló-Soto E, Koubaa M, Moubarik A, Lopes RP, Saraiva JA, et al. 2015. Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: non-conventional methods for the recovery of high-added value compounds. |
| [10] |
Badejo AA, Falarunu AJ, Duyilemi TI, Fasuhanmi OS. 2020. Antioxidative and anti-diabetic potentials of tigernut (Cyperus esculentus) sedge beverages fortified with Vernonia amygdalina and Momordica charantia. |
| [11] |
Adejuyitan JA, Otunola ET, Akande EA, Bolarinwa IF, Oladokun FM. 2009. Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria. African Journal of Food Science 3:51−55 |
| [12] |
Sánchez-Zapata E, Fernández-López J, Pérez-Alvarez J. 2012. Tiger nut (Cyperus esculentus) commercialization: health aspects, composition, properties, and food applications. |
| [13] |
Sethi S, Tyagi SK, Anurag RK. 2016. Plant-based milk alternatives an emerging segment of functional beverages: a review. |
| [14] |
Nina GC, Ogori AF, Ukeyima M, Hleba L, Císarová M, et al. 2019. Proximate, mineral and functional properties of tiger nut flour extracted from different tiger nuts cultivars. |
| [15] |
Dewettinck K, Van Bockstaele F, Kühne B, Van de Walle D, Courtens TM, et al. 2008. Nutritional value of bread: influence of processing, food interaction and consumer perception. |
| [16] |
Oloniyo RO, Omoba OS, Awolu OO. 2022. Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread. |
| [17] |
Association of Official Analytical Chemists (AOAC). 2012. Official methods of analysis of AOAC International. 19th Edition. Gaithersburg, MD, USA: AOAC International. |
| [18] |
Singleton VL, Orthofer R, Lamuela-Raventós RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Oxidants and Antioxidants Part A, Methods in Enzymol, ed. Packer L. pp. 152–78. doi: 10.1016/S0076-6879(99)99017-1 |
| [19] |
Aderinola TA, Makinwa OJ, Aderehinwo OM. 2023. Proximate composition, functional and bioactive properties of cassava, garden egg and sorghum residue composite flours. |
| [20] |
Mayomi PT, Aderinola TA. 2024. Proximate, mineral, amino acid composition, and bioactive properties of dough meals supplemented with African walnut flour. |
| [21] |
Oshunniyi AT, Aderinola TA. 2023. Nutritional, functional and antidiabetic properties of date seed flour. Proceedings of the 11th FUTA Agric Conference on Agricultural Revolution for Sustainable Livelihoods, Akure, Nigeria. 8–11 May, 2023. Federal University of Technology, Akure (FUTA), Nigeria. pp. 527–36 |
| [22] |
Adeyemi AP, Aderinola TA, Ademilua IE. 2023. Production of kokoro with enhanced antioxidant and in-vitro antidiabetic properties from maize-beans composite flours. Applied Tropical Agriculture 28:357−67 |
| [23] |
Meilgaard MC, Carr BT, Civille GV. 1999. Sensory Evaluation Techniques. Boca Raton: CRC Press. doi: https://doi.org/10.1201/9781003040729 |
| [24] |
Mohammed I, Ahmed AR, Senge B. 2012. Dough rheology and bread quality of wheat–chickpea flour blends. |
| [25] |
Okpala L. 2014. Effect of orange peel flour on the quality characteristics of bread. |
| [26] |
Anderson JW, Baird P, Davis RH Jr, Ferreri S, Knudtson M, et al. 2009. Health benefits of dietary fiber. |
| [27] |
Okorie C, Onwuka GI, Obasi NE. 2024. Evaluation of the mineral and antinutritional composition of bottled and sterilized Tigernut (Cyperus esculentus) milk. |
| [28] |
Wardlaw GM, Hampl JS, Disilvestro RA. 2004. Perspectives in Nutrition. 6th Edition. New York: McGraw-Hill Companies, Inc. |
| [29] |
Jin D, Wei X, He Y, Zhong L, Lu H, et al. 2024. The nutritional roles of zinc for immune system and COVID-19 patients. |
| [30] |
Ciosek Ż, Kot K, Kosik-Bogacka D, Łanocha-Arendarczyk N, Rotter I. 2021. The effects of calcium, magnesium, phosphorus, fluoride, and lead on bone tissue. |
| [31] |
Kim YM, Jeong YK, Wang MH, Lee WY, Rhee HI. 2005. Inhibitory effect of pine extract on α-glucosidase activity and postprandial hyperglycemia. |
| [32] |
Apostolidis E, Kwon YI, Shetty K. 2007. Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension. |