[1] | Howarth, J.A.K. Ready-to-eat breakfast cereals. In: Man, C.M.D. and Jones A.A. (eds) Shelf Life Evaluation of Foods. Springer, Boston MA, 1994, 182-196. |
|
[2] | Kent N. L. Breakfast cereals. Technology of cereals with special reference to wheat, 2nd edition. Pergamon Press Oxford, 1975, 213-225. |
|
[3] | SCHITECH Africa. A Need for Whole Grain Meal Businesses in Nigeria. Available: https://scitechafrica.com/2016/10/02/%E2%80%8Ba-need-for-wholegrain-meal-businesses-in-nigeria/[Accessed May 29, 2019]. |
|
[4] | MacEacheran, M. How Switzerland transformed breakfast. Available: http://www.bbc.com/travel/story/20170808-how-switzerland-transformed-breakfast [Accessed Mar. 20, 2018]. |
|
[5] | Australian Food History Timeline. 1900 Muesli invented in Switzerland, Available fromhttps://australianfoodtimeline.com.au/muesli-invente/. Accessed Mar. 21, 2018 |
|
[6] | Troughton K.. 2016. How to make muesli. Available: https://www.kitchentreaty.com/how-to-make-muesli/. [Accessed Jan. 15, 2018]. |
|
[7] | Okeke, B.C, Agu .K.C., Uba, P.O., Awah, N.S., Anaukwu C.G., Archibong, E.J., Uwanta, L.I., Ezeneche, J.N. Ezenwa, C.U. and Orji, M.U. Wine Production from Mixed Fruits (Pineapple and Watermelon) Using High Alcohol Tolerant Yeast Isolated from Palm Wine. Universal Journal of Microbiology Research. 3(4), 41-45. |
|
[8] | Nwanekezie, E.C., Ohagi, N.C. and Afam- Anane, O. C. Nutritional and organoleptic quality of infant food formations made from natural and ssolid state fermented tubers (cassava, sprouted and unsprouted yam)- Soyabean flour blend. Nigeria. Food Journal 19, 55-62. 2001. |
|
[9] | Okaka, J. C. and Potter, N.N. Functional and storage properties of cowpea-wheat flour blends in bread making. Journal of Food Science 42, 828-833. 1977. |
|
[10] | AOAC. Official method of Analysis of the Association of Official Analytical Chemist 12th Edition, Washington D.C. USA. 2015. |
|
[11] | Atwater, W. O. and Woods, C. D. The chemical composition of American food materials. U. S. Department of Agriculture Office of Experiment Stations. Bulletin, 28. 1896. |
|
[12] | Sanders E. R Aseptic Laboratory Techniques: Plating Methods. J. Vis. Exp. 63, 3064. |
|
[13] | Iwe M.O. Use of natural flavourants to improve soy acceptability. Nigerian food journal. 11, 16-24. 2002. |
|
[14] | Afam-Anene, O.C. and Ahiarakwem Jovita,H. Nutritional quality, functional and sensory evaluation of complementary food made from cereals, legume, oilseed and vegetable in 43rd scientific conference on Prioritizing the nutrition agenda for sustainable development in the 21st century. Nutrition Society of Nigeria Proceedings, 79-83. |
|
[15] | Eke – Ejiofor, J., Beleya E. A. and Gbarasogo M. N. Preparation and evaluation of Granola – a breakfast cereal, substituted with maize (Zea may) and coconut (Cocos nucifera) blend. International Journal of Nutrition and Food Sciences. 5 (1), 47-52. 2016. |
|
[16] | [16]Germline. Technical data sheet. Sprouted grain muesli fruity. Available: https://www.norganic.no/wpcontent/uploads/2017/05/Germline_FT_311F_Muesli20SUPERFRUITS_ENIF.pdf [Assessed March 4, 2018]. |
|
[17] | Agbaje, R., Hassan, C. Z., Norlelawati, A., Abdul Rahman, A. and Huda-Faujan, .N. Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried Sunnah foods. International Food Research Journal 23(2), 498-506. 2016. |
|
[18] | Mbaeyi, I. E. Production and evaluation of breakfast cereal using pigeon-pea (Cajanus cajan) and sorghum (Sorghum bicolor L.). An M.Sc. Dissertation Department of Food Science and Technology, University of Nigeria, Nsukka. 2005. |
|
[19] | Centre for Food Safety. Microbiological guidelines for ready-to-eat foods. Foods and environmental hygiene department. 2007, 142. |
|
[20] | Kotler, Marketing Management: The Millennium Edition. Tenth Edition Upper Saddle River, New Jersey: Prentice Hall Inc. 2000, 11. |
|