References
Adejumor, B.A. and Oyedeji, O.O. (2015). Some Characteristics of Fluted Pumpkin Oil Extracted at three Heating Temperatures. International Journal of Innovation and Scientific Research, 17 2): 33640. Ajogun, C.O and Chibor, B. S (2024). Comparative Assessment of the Physicochemical Properties and Fatty Acid Profile OF Virgin coconut Oil with Some Commercial Vegetable Oils in Rivers State, Nigeria. E- ISSN 2756-5483 Vol 10. No. 2 February 2024 () AOAC. (2019). Association of Official Analytical Chemist. Official Method of Analysis of International, 21st ed. Gaithersburg MD, USA: AOAC International. Ariahu, C. C. And Emmanuel, M. (1991): Uses of Bevin Protein Isolates as a substitute in the Production of Mayonnaise. B.Sc. Dissertation, Abia State University, Uturu, Abia Stat Arshad, M.T., Ikram, A., Ahmad, M., Maqsood, S., Hossain, M.S. and Gnedeka, K.T. (2025). “Sensory Characteristics, Quality Attributes, and Storage Stability of Mayonnaise: A Review,” International Journal of Food Science and Technology 60, 2: 148-152. Awogbemi, O., Lawal, A. S., & Adeyeye, E. I. (2022). Assessment of proximate and physicochemical properties of crude palm oil from South-West and South-South Nigeria. African Journal of Pure and Applied Chemistry, 16(2), 40–56. Badifu G.I.O. (1992): Food potentials of some unconventional oil seeds grown in Nigeria. A brief review: Plant Foods for Human Nutrition. 43: 211 -224. Chibor, B.S., Iwe, M.O. and Obasi, N.E. (2023). Physicochemical Properties Yield and Fatty Acid Profile of Allanblackia (Allanblackia floribunda), African Walnut (Tetracarpidium conophorum) and Fluted Pumpkin (Telfairia occidentalis) Seed Oils as Suitable Raw Materials for Table Margarine and Bakery Shortening Production. Research Journal of Food Science and Quality Control, 9(2): 1-19. Chibor, B.S., Kiin-Kabari, D.B. and Eke-Ejiofor, J. (2018). Comparative Assessment of the Physicochemical Properties and Fatty Acid Profile OF Fluted Pumpkin Seed Oil with Some Commercial Vegetable Oils in Rivers State, Nigeria. Research Journal of Food and Nutrition, 2 (2): 32-40 Chibor, B.S., Kiin-Kabari, D.B. and Ejiofor, J. (2017). Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production. International Journal of Nutrition and Food Sciences, l 6 (3): 122-128. Cleese J, Booth C (2001). The complete Fawlty Towers. De Capo press pp. 333. Jan, J.B., Natale, P. & Stefano, C. (2010). Biodiesel Science and Technology from Soil to Oil. Woodhead Publishing Ltd. Eke-Ejiofor J and Beleya E. A (2015). Effect of packaging materials on the storage conditions of salad cream from cassava, sweet potato and three leaf yam starches. Int. J. Biotechnol. Food Sci. Vol 3. (5), pp57-62. Ekpa O.D.; Fubara, E. P. And Morah, F. I. (1994): Variation in fatty acid composition of palm oils from two varieties of the oil palm. J. Sci. Food Agric., 64: 483 - 486. El-Sayed, H. S., Elsebaie, E. M., & Ammar, M. S. (2025). Innovative functional mayonnaise formulations with watermelon seeds oil: Evaluation of quality parameters and storage stability. Food Chemistry, 464, 141280. Esan, A. O., Olawore, I. T., Fayokun, G. I., Aderemi, S. A., Badmus, D. A., Olushola, F. Y., & Uranta, S. S. (2024). A comparative determination of the physicochemical properties of the crude and refined products of palm oil and soybean oil. ABUAD Journal of Engineering and Applied Sciences, 2(2), 97–101 FAO (Food and Agriculture Organization of the United Nations). (2025). GSFA Online: Food Category 12.6.1—Emulsified sauces and dips. Codex Alimentarius. FAO/WHO (Food and Agriculture Organization of the United Nations/World Health Organization). (2025). Codex General Standard for Food Additives : Food Category 12.6—Sauces and like products. Codex Alimentarius Gómez, I., & Purroy, M. (2023). Effects of animal fat replacement by emulsified melon seed oil and pumpkin seed oil on the quality and stability of emulsion systems. Foods, 12(6), 1224. Gülen, S., Günal-Köroğlu, D., & Turan, S. (2025). Effects of cold-pressed oil additives in varying proportions: Physico-chemical characteristics of mayonnaises. Food Chemistry, 469, 142576. Huang, Z.X., Lin, W.F., Zhang, Y. & Tang, C.H. (2022). Freeze-Thaw-Stable High Internal Phase Emulsions Stabilized by Soy Protein Isolate and Chitosan Complexes at pH 3.0 as promising mayonnaise replacers. Food Research International, 156, 111309. Retrieved from https://doi.org/10.1016.j.foores.2022.111309 Malik, A. & Ahmad, S. (2024). Probing the physicochemical impact of musk melon seed oil on mayonnaise. International Journal of Food Sciences, 17(1), 45–58. Ngando Ebongue Georges Frank, Mpondo Mpondo Emmanuel Albert, Dikotto Ekwe Emmanuel Laverdure and Koona Paul (2011). Assessment of the quality of crude palm oil from smallholders in Cameroon. 2(3), pp. 52-58, March 2011 Available online http://www.academicjournals.org/JSPPR ISSI 21410- 6567 ©2011 Academic Journals Nwosu, Amarachi. M., Eke-Ejiofor, J. (2021). Quality Parameters of Salad Cream from Four Local Varieties of Millet Starches in Nigeria. American Journal of Food Sciences and Nutrition. Vol.3, Issue 1, pp 10-20, 2021 Okashi, V.E., Oguga, V.N., Ugian, E.A. and Njoku, O.U. (2013). Physico-Chemical Properties of Fluted Pumpkin (Telfariaoccidenttalis Hook F) Seeds. The International Journal of Engineering and Science, 2(9), 36-38. Oli, C.C., Ezeudu, E.C. and Okoye, O.N.N. (2017). Study on the Physicochemical Properties and Sensory Evaluation of Salad Creams Made from Locally Available Raw Materials. International Digital Organization for Scientific Research ISSN:2550- 794X IDOSR JOURNAL OF SCIENTIFIC RESEARCH 2(3) 26-35, 2017. Ononogbu, I. C. (2002). Lipid in Human Existence. Ap Express, Nsukka pp. 1-80. Onuoha, P. N., & Mazi, E. A. (2019). Production and evaluation of salad cream from watermelon seed oil (Citrullus lanatus) and coconut oil (Cocos nucifera). Journal of Food Science and Nutrition Research, 2(3), 214–225. Raza, M. S., Shahzad, A., Hayat, B. U., Aljobair, M. O., et al. (2024). Probing the physicochemical impact of musk melon seed oil on mayonnaise. Italian Journal of Food Science, 36(2) Shahidi, F. (2005). Quality Assurance of Fats and Oils. In Shahidi, F. (Ed), Bailey’s Industrial Oil and Fat Products: Edible Oil and Fat Products (pp. 102-123). Shariful, I.M., Katsuno, N.and Nishizu, T. (2018). “Factors Affecting Mayonnaise Destabilization During Freezing,” Reviews in Agricultural Science, 6: 72–80. Schweizer Nährwertdatenbank (Swiss Food Composition Database). (2012). Swiss Federal Office of Public Health - V3.01 Available in German (www.naehrwertdaten.ch), Italian (www.valorinutritivi.ch) and French (www.valeursnutritives.ch). Shahidi, F. (2005). Quality Assurance of Fats and oils. In: Bailey’s Industrial oil and fats products, Shahidi, F. (Ed). 6A Edn. John Wily and Sons Inc., USA. Torres Maria and Canet Wenceslao (2001). Rheological properties of frozen vegetable purees. Effect of freeze-thaw cycles and thawing conditions. European Food Research and Technology 213(1):30-37 Wypych, G. (2017). Typical Methods of Quality Control of Plasticizers. Handbook of Plasticizers 3 rd Ed. Elsevier Inc. [cited 2021 July 12]. Available from www.sciencedirect.com. Zhao, W., Zang, J., Qing, M., Wang, H., Chi, Y. and Chi, Y. (2022). “Mechanistic Insights into the Improved Properties of Mayonnaise From the Changes in Protein Structures of Enzymatic Modification-Treated Egg Yolk,” RSC Advances, 12(2): 27213–27224. Zhang, G., Li, Z. & Liu, L. (2024a). Road to valorisation of melon seeds (Cucumis melo L.): A comprehensive review of nutritional profiles, biological activities, and food applications. Sustainable Food Technology, 2(5):1166-1182. Zhang, G., Li, Z., Guo, Z. & Charalampopuolas, D. (2024b). Comparative extraction of melon seed (Cucumis melo L.) oil by conventional and enzymatic methods: Physicochemical properties and oxidative stability. Journal of Agriculture and Food Research, 16, 39-53.