id	sid	tid	token	lemma	pos
ajfsoa-164	1	1	in	in	ADP
ajfsoa-164	1	2	ternationa	ternationa	NOUN
ajfsoa-164	1	3	l	l	NOUN
ajfsoa-164	1	4	scholars	scholar	NOUN
ajfsoa-164	1	5	journa	journa	VERB
ajfsoa-164	1	6	ls	ls	ADJ
ajfsoa-164	1	7	african	african	ADJ
ajfsoa-164	1	8	journal	journal	NOUN
ajfsoa-164	1	9	of	of	ADP
ajfsoa-164	1	10	food	food	NOUN
ajfsoa-164	1	11	science	science	NOUN
ajfsoa-164	1	12	research	research	NOUN
ajfsoa-164	1	13	issn	issn	PROPN
ajfsoa-164	1	14	2375	2375	NUM
ajfsoa-164	1	15	-	-	SYM
ajfsoa-164	1	16	0723	0723	NUM
ajfsoa-164	1	17	vol	vol	NOUN
ajfsoa-164	1	18	.	.	NOUN
ajfsoa-164	1	19	3	3	NUM
ajfsoa-164	1	20	(	(	PUNCT
ajfsoa-164	1	21	7	7	NUM
ajfsoa-164	1	22	)	)	PUNCT
ajfsoa-164	1	23	,	,	PUNCT
ajfsoa-164	1	24	pp	pp	ADJ
ajfsoa-164	1	25	.	.	PUNCT
ajfsoa-164	2	1	186	186	NUM
ajfsoa-164	2	2	-	-	SYM
ajfsoa-164	2	3	189	189	NUM
ajfsoa-164	2	4	,	,	PUNCT
ajfsoa-164	2	5	july	july	PROPN
ajfsoa-164	2	6	,	,	PUNCT
ajfsoa-164	2	7	2015	2015	NUM
ajfsoa-164	2	8	.	.	PUNCT
ajfsoa-164	3	1	available	available	ADJ
ajfsoa-164	3	2	online	online	ADV
ajfsoa-164	3	3	at	at	ADP
ajfsoa-164	3	4	www.internationalscholarsjournals.org	www.internationalscholarsjournals.org	PROPN
ajfsoa-164	3	5	©	©	PROPN
ajfsoa-164	3	6	international	international	ADJ
ajfsoa-164	3	7	scholars	scholar	NOUN
ajfsoa-164	3	8	journals	journal	NOUN
ajfsoa-164	3	9	author(s	author(s	PROPN
ajfsoa-164	3	10	)	)	PUNCT
ajfsoa-164	3	11	retain	retain	VERB
ajfsoa-164	3	12	the	the	DET
ajfsoa-164	3	13	copyright	copyright	NOUN
ajfsoa-164	3	14	of	of	ADP
ajfsoa-164	3	15	this	this	DET
ajfsoa-164	3	16	article	article	NOUN
ajfsoa-164	3	17	.	.	PUNCT
ajfsoa-164	4	1	full	full	ADJ
ajfsoa-164	4	2	length	length	NOUN
ajfsoa-164	4	3	research	research	NOUN
ajfsoa-164	4	4	paper	paper	NOUN
ajfsoa-164	4	5	a	a	DET
ajfsoa-164	4	6	study	study	NOUN
ajfsoa-164	4	7	of	of	ADP
ajfsoa-164	4	8	breadfruit	breadfruit	NOUN
ajfsoa-164	4	9	processing	processing	NOUN
ajfsoa-164	4	10	and	and	CCONJ
ajfsoa-164	4	11	its	its	PRON
ajfsoa-164	4	12	performance	performance	NOUN
ajfsoa-164	4	13	in	in	ADP
ajfsoa-164	4	14	biscuit	biscuit	NOUN
ajfsoa-164	4	15	production	production	NOUN
ajfsoa-164	4	16	olaoye	olaoye	ADJ
ajfsoa-164	4	17	o.	o.	NOUN
ajfsoa-164	4	18	a	a	DET
ajfsoa-164	4	19	2	2	NUM
ajfsoa-164	4	20	*	*	PUNCT
ajfsoa-164	4	21	,	,	PUNCT
ajfsoa-164	4	22	onilude	onilude	VERB
ajfsoa-164	4	23	a.	a.	NOUN
ajfsoa-164	4	24	a	a	DET
ajfsoa-164	4	25	1	1	NUM
ajfsoa-164	4	26	and	and	CCONJ
ajfsoa-164	4	27	oladoye	oladoye	VERB
ajfsoa-164	4	28	c.	c.	PROPN
ajfsoa-164	4	29	o	o	PROPN
ajfsoa-164	4	30	2	2	NUM
ajfsoa-164	4	31	1	1	NUM
ajfsoa-164	4	32	department	department	NOUN
ajfsoa-164	4	33	of	of	ADP
ajfsoa-164	4	34	botany	botany	NOUN
ajfsoa-164	4	35	and	and	CCONJ
ajfsoa-164	4	36	microbiology	microbiology	NOUN
ajfsoa-164	4	37	,	,	PUNCT
ajfsoa-164	4	38	university	university	NOUN
ajfsoa-164	4	39	of	of	ADP
ajfsoa-164	4	40	ibadan	ibadan	PROPN
ajfsoa-164	4	41	,	,	PUNCT
ajfsoa-164	4	42	nigeria	nigeria	PROPN
ajfsoa-164	4	43	.	.	PUNCT
ajfsoa-164	5	1	2	2	NUM
ajfsoa-164	5	2	division	division	NOUN
ajfsoa-164	5	3	of	of	ADP
ajfsoa-164	5	4	food	food	NOUN
ajfsoa-164	5	5	sciences	science	NOUN
ajfsoa-164	5	6	,	,	PUNCT
ajfsoa-164	5	7	school	school	NOUN
ajfsoa-164	5	8	of	of	ADP
ajfsoa-164	5	9	biosciences	bioscience	NOUN
ajfsoa-164	5	10	,	,	PUNCT
ajfsoa-164	5	11	university	university	PROPN
ajfsoa-164	5	12	of	of	ADP
ajfsoa-164	5	13	nottingham	nottingham	PROPN
ajfsoa-164	5	14	,	,	PUNCT
ajfsoa-164	5	15	uk	uk	PROPN
ajfsoa-164	5	16	.	.	PROPN
ajfsoa-164	5	17	accepted	accept	VERB
ajfsoa-164	5	18	23	23	NUM
ajfsoa-164	5	19	march	march	NOUN
ajfsoa-164	5	20	,	,	PUNCT
ajfsoa-164	5	21	2015	2015	NUM
ajfsoa-164	5	22	breadfruit	breadfruit	NOUN
ajfsoa-164	5	23	was	be	AUX
ajfsoa-164	5	24	processed	process	VERB
ajfsoa-164	5	25	into	into	ADP
ajfsoa-164	5	26	flour	flour	NOUN
ajfsoa-164	5	27	and	and	CCONJ
ajfsoa-164	5	28	used	use	VERB
ajfsoa-164	5	29	to	to	PART
ajfsoa-164	5	30	supplement	supplement	VERB
ajfsoa-164	5	31	wheat	wheat	NOUN
ajfsoa-164	5	32	flour	flour	NOUN
ajfsoa-164	5	33	,	,	PUNCT
ajfsoa-164	5	34	in	in	ADP
ajfsoa-164	5	35	the	the	DET
ajfsoa-164	5	36	percentages	percentage	NOUN
ajfsoa-164	5	37	of	of	ADP
ajfsoa-164	5	38	0	0	NUM
ajfsoa-164	5	39	,	,	PUNCT
ajfsoa-164	5	40	5	5	NUM
ajfsoa-164	5	41	,	,	PUNCT
ajfsoa-164	5	42	10	10	NUM
ajfsoa-164	5	43	,	,	PUNCT
ajfsoa-164	5	44	15	15	NUM
ajfsoa-164	5	45	,	,	PUNCT
ajfsoa-164	5	46	20	20	NUM
ajfsoa-164	5	47	and	and	CCONJ
ajfsoa-164	5	48	25	25	NUM
ajfsoa-164	5	49	,	,	PUNCT
ajfsoa-164	5	50	for	for	ADP
ajfsoa-164	5	51	biscuit	biscuit	NOUN
ajfsoa-164	5	52	production	production	NOUN
ajfsoa-164	5	53	.	.	PUNCT
ajfsoa-164	6	1	the	the	DET
ajfsoa-164	6	2	proximate	proximate	NOUN
ajfsoa-164	6	3	composition	composition	NOUN
ajfsoa-164	6	4	,	,	PUNCT
ajfsoa-164	6	5	sensory	sensory	ADJ
ajfsoa-164	6	6	evaluation	evaluation	NOUN
ajfsoa-164	6	7	and	and	CCONJ
ajfsoa-164	6	8	microbiological	microbiological	ADJ
ajfsoa-164	6	9	quality	quality	NOUN
ajfsoa-164	6	10	,	,	PUNCT
ajfsoa-164	6	11	in	in	ADP
ajfsoa-164	6	12	terms	term	NOUN
ajfsoa-164	6	13	of	of	ADP
ajfsoa-164	6	14	aerobic	aerobic	ADJ
ajfsoa-164	6	15	plate	plate	NOUN
ajfsoa-164	6	16	count	count	NOUN
ajfsoa-164	6	17	,	,	PUNCT
ajfsoa-164	6	18	were	be	AUX
ajfsoa-164	6	19	evaluated	evaluate	VERB
ajfsoa-164	6	20	.	.	PUNCT
ajfsoa-164	7	1	the	the	DET
ajfsoa-164	7	2	crude	crude	ADJ
ajfsoa-164	7	3	fibre	fibre	NOUN
ajfsoa-164	7	4	and	and	CCONJ
ajfsoa-164	7	5	ash	ash	NOUN
ajfsoa-164	7	6	contents	content	NOUN
ajfsoa-164	7	7	(	(	PUNCT
ajfsoa-164	7	8	%	%	INTJ
ajfsoa-164	7	9	)	)	PUNCT
ajfsoa-164	7	10	increased	increase	VERB
ajfsoa-164	7	11	with	with	ADP
ajfsoa-164	7	12	increase	increase	NOUN
ajfsoa-164	7	13	in	in	ADP
ajfsoa-164	7	14	the	the	DET
ajfsoa-164	7	15	proportion	proportion	NOUN
ajfsoa-164	7	16	of	of	ADP
ajfsoa-164	7	17	breadfruit	breadfruit	NOUN
ajfsoa-164	7	18	flour	flour	NOUN
ajfsoa-164	7	19	(	(	PUNCT
ajfsoa-164	7	20	bf	bf	NOUN
ajfsoa-164	7	21	)	)	PUNCT
ajfsoa-164	7	22	level	level	NOUN
ajfsoa-164	7	23	,	,	PUNCT
ajfsoa-164	7	24	with	with	ADP
ajfsoa-164	7	25	the	the	DET
ajfsoa-164	7	26	25	25	NUM
ajfsoa-164	7	27	%	%	NOUN
ajfsoa-164	7	28	bf	bf	NOUN
ajfsoa-164	7	29	level	level	NOUN
ajfsoa-164	7	30	having	have	VERB
ajfsoa-164	7	31	the	the	DET
ajfsoa-164	7	32	values	value	NOUN
ajfsoa-164	7	33	of	of	ADP
ajfsoa-164	7	34	4.98	4.98	NUM
ajfsoa-164	7	35	and	and	CCONJ
ajfsoa-164	7	36	6.78	6.78	NUM
ajfsoa-164	7	37	respectively	respectively	ADV
ajfsoa-164	7	38	.	.	PUNCT
ajfsoa-164	8	1	lowest	low	ADJ
ajfsoa-164	8	2	values	value	NOUN
ajfsoa-164	8	3	of	of	ADP
ajfsoa-164	8	4	11.54	11.54	NUM
ajfsoa-164	8	5	,	,	PUNCT
ajfsoa-164	8	6	24.15	24.15	NUM
ajfsoa-164	8	7	,	,	PUNCT
ajfsoa-164	8	8	and	and	CCONJ
ajfsoa-164	8	9	40.80	40.80	NUM
ajfsoa-164	8	10	were	be	AUX
ajfsoa-164	8	11	however	however	ADV
ajfsoa-164	8	12	observed	observe	VERB
ajfsoa-164	8	13	for	for	ADP
ajfsoa-164	8	14	the	the	DET
ajfsoa-164	8	15	biscuit	biscuit	NOUN
ajfsoa-164	8	16	with	with	ADP
ajfsoa-164	8	17	25	25	NUM
ajfsoa-164	8	18	%	%	NOUN
ajfsoa-164	8	19	bf	bf	NOUN
ajfsoa-164	8	20	level	level	NOUN
ajfsoa-164	8	21	in	in	ADP
ajfsoa-164	8	22	terms	term	NOUN
ajfsoa-164	8	23	of	of	ADP
ajfsoa-164	8	24	crude	crude	ADJ
ajfsoa-164	8	25	protein	protein	NOUN
ajfsoa-164	8	26	,	,	PUNCT
ajfsoa-164	8	27	ether	ether	NOUN
ajfsoa-164	8	28	extract	extract	VERB
ajfsoa-164	8	29	and	and	CCONJ
ajfsoa-164	8	30	carbohydrate	carbohydrate	VERB
ajfsoa-164	8	31	respectively	respectively	ADV
ajfsoa-164	8	32	,	,	PUNCT
ajfsoa-164	8	33	showing	show	VERB
ajfsoa-164	8	34	decrease	decrease	NOUN
ajfsoa-164	8	35	with	with	ADP
ajfsoa-164	8	36	corresponding	corresponding	ADJ
ajfsoa-164	8	37	increase	increase	NOUN
ajfsoa-164	8	38	in	in	ADP
ajfsoa-164	8	39	the	the	DET
ajfsoa-164	8	40	bf	bf	NOUN
ajfsoa-164	8	41	levels	level	NOUN
ajfsoa-164	8	42	.	.	PUNCT
ajfsoa-164	9	1	the	the	DET
ajfsoa-164	9	2	microbiological	microbiological	ADJ
ajfsoa-164	9	3	analysis	analysis	NOUN
ajfsoa-164	9	4	indicated	indicate	VERB
ajfsoa-164	9	5	that	that	SCONJ
ajfsoa-164	9	6	the	the	DET
ajfsoa-164	9	7	aerobic	aerobic	ADJ
ajfsoa-164	9	8	plate	plate	NOUN
ajfsoa-164	9	9	count	count	NOUN
ajfsoa-164	9	10	(	(	PUNCT
ajfsoa-164	9	11	apc	apc	PROPN
ajfsoa-164	9	12	,	,	PUNCT
ajfsoa-164	9	13	log	log	VERB
ajfsoa-164	9	14	cfu	cfu	PROPN
ajfsoa-164	9	15	/	/	SYM
ajfsoa-164	9	16	g	g	NOUN
ajfsoa-164	9	17	)	)	PUNCT
ajfsoa-164	9	18	ranged	range	VERB
ajfsoa-164	9	19	between	between	ADP
ajfsoa-164	9	20	1.00	1.00	NUM
ajfsoa-164	9	21	and	and	CCONJ
ajfsoa-164	9	22	1.75	1.75	NUM
ajfsoa-164	9	23	.	.	PUNCT
ajfsoa-164	10	1	the	the	DET
ajfsoa-164	10	2	sensory	sensory	ADJ
ajfsoa-164	10	3	evaluation	evaluation	NOUN
ajfsoa-164	10	4	showed	show	VERB
ajfsoa-164	10	5	that	that	SCONJ
ajfsoa-164	10	6	breadfruit	breadfruit	NOUN
ajfsoa-164	10	7	supplemented	supplement	VERB
ajfsoa-164	10	8	biscuits	biscuit	NOUN
ajfsoa-164	10	9	(	(	PUNCT
ajfsoa-164	10	10	bsbs	bsbs	NOUN
ajfsoa-164	10	11	)	)	PUNCT
ajfsoa-164	10	12	were	be	AUX
ajfsoa-164	10	13	not	not	PART
ajfsoa-164	10	14	significantly	significantly	ADV
ajfsoa-164	10	15	different	different	ADJ
ajfsoa-164	10	16	(	(	PUNCT
ajfsoa-164	10	17	p<0.05	p<0.05	NOUN
ajfsoa-164	10	18	)	)	PUNCT
ajfsoa-164	10	19	from	from	ADP
ajfsoa-164	10	20	whole	whole	ADJ
ajfsoa-164	10	21	wheat	wheat	NOUN
ajfsoa-164	10	22	biscuits	biscuit	NOUN
ajfsoa-164	10	23	(	(	PUNCT
ajfsoa-164	10	24	wwb	wwb	X
ajfsoa-164	10	25	)	)	PUNCT
ajfsoa-164	10	26	with	with	ADP
ajfsoa-164	10	27	respect	respect	NOUN
ajfsoa-164	10	28	to	to	ADP
ajfsoa-164	10	29	sensory	sensory	ADJ
ajfsoa-164	10	30	attributes	attribute	NOUN
ajfsoa-164	10	31	of	of	ADP
ajfsoa-164	10	32	texture	texture	NOUN
ajfsoa-164	10	33	,	,	PUNCT
ajfsoa-164	10	34	appearance	appearance	NOUN
ajfsoa-164	10	35	and	and	CCONJ
ajfsoa-164	10	36	general	general	ADJ
ajfsoa-164	10	37	acceptability	acceptability	NOUN
ajfsoa-164	10	38	,	,	PUNCT
ajfsoa-164	10	39	at	at	ADP
ajfsoa-164	10	40	all	all	DET
ajfsoa-164	10	41	levels	level	NOUN
ajfsoa-164	10	42	bf	bf	NOUN
ajfsoa-164	10	43	supplementation	supplementation	NOUN
ajfsoa-164	10	44	.	.	PUNCT
ajfsoa-164	11	1	in	in	ADP
ajfsoa-164	11	2	terms	term	NOUN
ajfsoa-164	11	3	of	of	ADP
ajfsoa-164	11	4	crispiness	crispiness	NOUN
ajfsoa-164	11	5	,	,	PUNCT
ajfsoa-164	11	6	aroma	aroma	NOUN
ajfsoa-164	11	7	and	and	CCONJ
ajfsoa-164	11	8	taste	taste	NOUN
ajfsoa-164	11	9	,	,	PUNCT
ajfsoa-164	11	10	significant	significant	ADJ
ajfsoa-164	11	11	differences	difference	NOUN
ajfsoa-164	11	12	were	be	AUX
ajfsoa-164	11	13	not	not	PART
ajfsoa-164	11	14	observed	observe	VERB
ajfsoa-164	11	15	only	only	ADV
ajfsoa-164	11	16	up	up	ADV
ajfsoa-164	11	17	to	to	PART
ajfsoa-164	11	18	20	20	NUM
ajfsoa-164	11	19	%	%	NOUN
ajfsoa-164	11	20	bf	bf	NOUN
ajfsoa-164	11	21	level	level	NOUN
ajfsoa-164	11	22	,	,	PUNCT
ajfsoa-164	11	23	at	at	ADP
ajfsoa-164	11	24	the	the	DET
ajfsoa-164	11	25	same	same	ADJ
ajfsoa-164	11	26	level	level	NOUN
ajfsoa-164	11	27	of	of	ADP
ajfsoa-164	11	28	probability	probability	NOUN
ajfsoa-164	11	29	(	(	PUNCT
ajfsoa-164	11	30	p<0.05	p<0.05	NOUN
ajfsoa-164	11	31	)	)	PUNCT
ajfsoa-164	11	32	.	.	PUNCT
ajfsoa-164	12	1	key	key	ADJ
ajfsoa-164	12	2	words	word	NOUN
ajfsoa-164	12	3	:	:	PUNCT
ajfsoa-164	12	4	breadfruit	breadfruit	NOUN
ajfsoa-164	12	5	flour	flour	NOUN
ajfsoa-164	12	6	,	,	PUNCT
ajfsoa-164	12	7	wheat	wheat	NOUN
ajfsoa-164	12	8	flour	flour	NOUN
ajfsoa-164	12	9	,	,	PUNCT
ajfsoa-164	12	10	proximate	proximate	VERB
ajfsoa-164	12	11	composition	composition	NOUN
ajfsoa-164	12	12	,	,	PUNCT
ajfsoa-164	12	13	composite	composite	ADJ
ajfsoa-164	12	14	biscuit	biscuit	NOUN
ajfsoa-164	12	15	,	,	PUNCT
ajfsoa-164	12	16	sensory	sensory	ADJ
ajfsoa-164	12	17	evaluation	evaluation	NOUN
ajfsoa-164	12	18	,	,	PUNCT
ajfsoa-164	12	19	aerobic	aerobic	ADJ
ajfsoa-164	12	20	plate	plate	NOUN
ajfsoa-164	12	21	count	count	NOUN
ajfsoa-164	12	22	.	.	PUNCT
ajfsoa-164	13	1	introduction	introduction	NOUN
ajfsoa-164	13	2	biscuits	biscuit	NOUN
ajfsoa-164	13	3	are	be	AUX
ajfsoa-164	13	4	nutritive	nutritive	ADJ
ajfsoa-164	13	5	snacks	snack	NOUN
ajfsoa-164	13	6	produced	produce	VERB
ajfsoa-164	13	7	from	from	ADP
ajfsoa-164	13	8	unpalatable	unpalatable	ADJ
ajfsoa-164	13	9	dough	dough	NOUN
ajfsoa-164	13	10	that	that	PRON
ajfsoa-164	13	11	is	be	AUX
ajfsoa-164	13	12	transformed	transform	VERB
ajfsoa-164	13	13	into	into	ADP
ajfsoa-164	13	14	appetizing	appetizing	ADJ
ajfsoa-164	13	15	product	product	NOUN
ajfsoa-164	13	16	through	through	ADP
ajfsoa-164	13	17	the	the	DET
ajfsoa-164	13	18	application	application	NOUN
ajfsoa-164	13	19	of	of	ADP
ajfsoa-164	13	20	heat	heat	NOUN
ajfsoa-164	13	21	in	in	ADP
ajfsoa-164	13	22	an	an	DET
ajfsoa-164	13	23	oven	oven	NOUN
ajfsoa-164	13	24	(	(	PUNCT
ajfsoa-164	13	25	kure	kure	PROPN
ajfsoa-164	13	26	et	et	PROPN
ajfsoa-164	13	27	al	al	PROPN
ajfsoa-164	13	28	.	.	PROPN
ajfsoa-164	13	29	,	,	PUNCT
ajfsoa-164	13	30	1998	1998	NUM
ajfsoa-164	13	31	)	)	PUNCT
ajfsoa-164	13	32	.	.	PUNCT
ajfsoa-164	14	1	they	they	PRON
ajfsoa-164	14	2	are	be	AUX
ajfsoa-164	14	3	ready	ready	ADJ
ajfsoa-164	14	4	-	-	PUNCT
ajfsoa-164	14	5	to	to	PART
ajfsoa-164	14	6	-	-	PUNCT
ajfsoa-164	14	7	eat	eat	VERB
ajfsoa-164	14	8	,	,	PUNCT
ajfsoa-164	14	9	convenient	convenient	ADJ
ajfsoa-164	14	10	and	and	CCONJ
ajfsoa-164	14	11	inexpensive	inexpensive	ADJ
ajfsoa-164	14	12	food	food	NOUN
ajfsoa-164	14	13	product	product	NOUN
ajfsoa-164	14	14	,	,	PUNCT
ajfsoa-164	14	15	containing	contain	VERB
ajfsoa-164	14	16	digestive	digestive	ADJ
ajfsoa-164	14	17	and	and	CCONJ
ajfsoa-164	14	18	dietary	dietary	ADJ
ajfsoa-164	14	19	principles	principle	NOUN
ajfsoa-164	14	20	of	of	ADP
ajfsoa-164	14	21	vital	vital	ADJ
ajfsoa-164	14	22	importance	importance	NOUN
ajfsoa-164	14	23	(	(	PUNCT
ajfsoa-164	14	24	kulkarni	kulkarni	NOUN
ajfsoa-164	14	25	,	,	PUNCT
ajfsoa-164	14	26	1997	1997	NUM
ajfsoa-164	14	27	)	)	PUNCT
ajfsoa-164	14	28	.	.	PUNCT
ajfsoa-164	15	1	the	the	DET
ajfsoa-164	15	2	principal	principal	ADJ
ajfsoa-164	15	3	ingre	ingre	NOUN
ajfsoa-164	15	4	-	-	PUNCT
ajfsoa-164	15	5	dients	dient	NOUN
ajfsoa-164	15	6	are	be	AUX
ajfsoa-164	15	7	flour	flour	NOUN
ajfsoa-164	15	8	,	,	PUNCT
ajfsoa-164	15	9	fat	fat	ADJ
ajfsoa-164	15	10	,	,	PUNCT
ajfsoa-164	15	11	sugar	sugar	NOUN
ajfsoa-164	15	12	and	and	CCONJ
ajfsoa-164	15	13	water	water	NOUN
ajfsoa-164	15	14	;	;	PUNCT
ajfsoa-164	15	15	while	while	SCONJ
ajfsoa-164	15	16	other	other	ADJ
ajfsoa-164	15	17	ingre	ingre	NOUN
ajfsoa-164	15	18	-	-	PUNCT
ajfsoa-164	15	19	dients	dient	NOUN
ajfsoa-164	15	20	include	include	VERB
ajfsoa-164	15	21	milk	milk	NOUN
ajfsoa-164	15	22	,	,	PUNCT
ajfsoa-164	15	23	salt	salt	NOUN
ajfsoa-164	15	24	,	,	PUNCT
ajfsoa-164	15	25	flouring	flour	VERB
ajfsoa-164	15	26	agent	agent	NOUN
ajfsoa-164	15	27	and	and	CCONJ
ajfsoa-164	15	28	aerating	aerate	VERB
ajfsoa-164	15	29	agent	agent	NOUN
ajfsoa-164	15	30	(	(	PUNCT
ajfsoa-164	15	31	wade	wade	PROPN
ajfsoa-164	15	32	,	,	PUNCT
ajfsoa-164	15	33	1988	1988	NUM
ajfsoa-164	15	34	)	)	PUNCT
ajfsoa-164	15	35	.	.	PUNCT
ajfsoa-164	16	1	biscuits	biscuit	NOUN
ajfsoa-164	16	2	are	be	AUX
ajfsoa-164	16	3	a	a	DET
ajfsoa-164	16	4	rich	rich	ADJ
ajfsoa-164	16	5	source	source	NOUN
ajfsoa-164	16	6	of	of	ADP
ajfsoa-164	16	7	fat	fat	NOUN
ajfsoa-164	16	8	and	and	CCONJ
ajfsoa-164	16	9	carbohydrate	carbohydrate	NOUN
ajfsoa-164	16	10	,	,	PUNCT
ajfsoa-164	16	11	hence	hence	ADV
ajfsoa-164	16	12	are	be	AUX
ajfsoa-164	16	13	energy	energy	NOUN
ajfsoa-164	16	14	giving	give	VERB
ajfsoa-164	16	15	food	food	NOUN
ajfsoa-164	16	16	and	and	CCONJ
ajfsoa-164	16	17	they	they	PRON
ajfsoa-164	16	18	are	be	AUX
ajfsoa-164	16	19	also	also	ADV
ajfsoa-164	16	20	a	a	DET
ajfsoa-164	16	21	good	good	ADJ
ajfsoa-164	16	22	source	source	NOUN
ajfsoa-164	16	23	of	of	ADP
ajfsoa-164	16	24	protein	protein	NOUN
ajfsoa-164	16	25	and	and	CCONJ
ajfsoa-164	16	26	minerals	mineral	NOUN
ajfsoa-164	16	27	(	(	PUNCT
ajfsoa-164	16	28	kure	kure	PROPN
ajfsoa-164	16	29	et	et	PROPN
ajfsoa-164	16	30	al	al	PROPN
ajfsoa-164	16	31	.	.	PROPN
ajfsoa-164	16	32	,	,	PUNCT
ajfsoa-164	16	33	1998	1998	NUM
ajfsoa-164	16	34	)	)	PUNCT
ajfsoa-164	16	35	.	.	PUNCT
ajfsoa-164	17	1	breadfruit	breadfruit	PROPN
ajfsoa-164	17	2	is	be	AUX
ajfsoa-164	17	3	a	a	DET
ajfsoa-164	17	4	fruit	fruit	NOUN
ajfsoa-164	17	5	tree	tree	NOUN
ajfsoa-164	17	6	that	that	PRON
ajfsoa-164	17	7	is	be	AUX
ajfsoa-164	17	8	propagated	propagate	VERB
ajfsoa-164	17	9	with	with	ADP
ajfsoa-164	17	10	the	the	DET
ajfsoa-164	17	11	root	root	NOUN
ajfsoa-164	17	12	cuttings	cutting	NOUN
ajfsoa-164	17	13	and	and	CCONJ
ajfsoa-164	17	14	the	the	DET
ajfsoa-164	17	15	average	average	ADJ
ajfsoa-164	17	16	age	age	NOUN
ajfsoa-164	17	17	of	of	ADP
ajfsoa-164	17	18	bearing	bear	VERB
ajfsoa-164	17	19	first	first	ADJ
ajfsoa-164	17	20	crop	crop	NOUN
ajfsoa-164	17	21	is	be	AUX
ajfsoa-164	17	22	between	between	ADP
ajfsoa-164	17	23	4	4	NUM
ajfsoa-164	17	24	to	to	PART
ajfsoa-164	17	25	6	6	NUM
ajfsoa-164	17	26	years	year	NOUN
ajfsoa-164	17	27	(	(	PUNCT
ajfsoa-164	17	28	amusa	amusa	NOUN
ajfsoa-164	17	29	et	et	PROPN
ajfsoa-164	17	30	al	al	PROPN
ajfsoa-164	17	31	.	.	PROPN
ajfsoa-164	17	32	,	,	PUNCT
ajfsoa-164	17	33	2002	2002	NUM
ajfsoa-164	17	34	)	)	PUNCT
ajfsoa-164	17	35	.	.	PUNCT
ajfsoa-164	18	1	it	it	PRON
ajfsoa-164	18	2	produces	produce	VERB
ajfsoa-164	18	3	its	its	PRON
ajfsoa-164	18	4	fruit	fruit	NOUN
ajfsoa-164	18	5	up	up	ADP
ajfsoa-164	18	6	to	to	PART
ajfsoa-164	18	7	three	three	NUM
ajfsoa-164	18	8	times	time	NOUN
ajfsoa-164	18	9	in	in	ADP
ajfsoa-164	18	10	a	a	DET
ajfsoa-164	18	11	year	year	NOUN
ajfsoa-164	18	12	and	and	CCONJ
ajfsoa-164	18	13	the	the	DET
ajfsoa-164	18	14	number	number	NOUN
ajfsoa-164	18	15	of	of	ADP
ajfsoa-164	18	16	fruits	fruit	NOUN
ajfsoa-164	18	17	produced	produce	VERB
ajfsoa-164	18	18	is	be	AUX
ajfsoa-164	18	19	very	very	ADV
ajfsoa-164	18	20	high	high	ADJ
ajfsoa-164	18	21	.	.	PUNCT
ajfsoa-164	19	1	the	the	DET
ajfsoa-164	19	2	fruit	fruit	NOUN
ajfsoa-164	19	3	has	have	AUX
ajfsoa-164	19	4	been	be	AUX
ajfsoa-164	19	5	described	describe	VERB
ajfsoa-164	19	6	as	as	ADP
ajfsoa-164	19	7	an	an	DET
ajfsoa-164	19	8	important	important	ADJ
ajfsoa-164	19	9	staple	staple	NOUN
ajfsoa-164	19	10	food	food	NOUN
ajfsoa-164	19	11	of	of	ADP
ajfsoa-164	19	12	a	a	DET
ajfsoa-164	19	13	high	high	ADJ
ajfsoa-164	19	14	economic	economic	ADJ
ajfsoa-164	19	15	value	value	NOUN
ajfsoa-164	19	16	(	(	PUNCT
ajfsoa-164	19	17	soetjipto	soetjipto	NOUN
ajfsoa-164	19	18	and	and	CCONJ
ajfsoa-164	19	19	lubis	lubis	PROPN
ajfsoa-164	19	20	,	,	PUNCT
ajfsoa-164	19	21	1981	1981	NUM
ajfsoa-164	19	22	)	)	PUNCT
ajfsoa-164	19	23	.	.	PUNCT
ajfsoa-164	20	1	it	it	PRON
ajfsoa-164	20	2	is	be	AUX
ajfsoa-164	20	3	commonly	commonly	ADV
ajfsoa-164	20	4	cultivated	cultivate	VERB
ajfsoa-164	20	5	in	in	ADP
ajfsoa-164	20	6	several	several	ADJ
ajfsoa-164	20	7	*	*	PUNCT
ajfsoa-164	20	8	corresponding	correspond	VERB
ajfsoa-164	20	9	author	author	NOUN
ajfsoa-164	20	10	.	.	PUNCT
ajfsoa-164	21	1	e	e	X
ajfsoa-164	21	2	-	-	NOUN
ajfsoa-164	21	3	mail	mail	NOUN
ajfsoa-164	21	4	:	:	PUNCT
ajfsoa-164	22	1	olaayosegun@yahoo.com	olaayosegun@yahoo.com	X
ajfsoa-164	22	2	.	.	PUNCT
ajfsoa-164	23	1	other	other	ADJ
ajfsoa-164	23	2	tropical	tropical	ADJ
ajfsoa-164	23	3	countries	country	NOUN
ajfsoa-164	23	4	like	like	ADP
ajfsoa-164	23	5	west	west	PROPN
ajfsoa-164	23	6	indies	indies	PROPN
ajfsoa-164	23	7	,	,	PUNCT
ajfsoa-164	23	8	ghana	ghana	PROPN
ajfsoa-164	23	9	,	,	PUNCT
ajfsoa-164	23	10	sierra	sierra	PROPN
ajfsoa-164	23	11	leone	leone	PROPN
ajfsoa-164	23	12	,	,	PUNCT
ajfsoa-164	23	13	jamaica	jamaica	PROPN
ajfsoa-164	23	14	and	and	CCONJ
ajfsoa-164	23	15	nigeria	nigeria	PROPN
ajfsoa-164	23	16	.	.	PUNCT
ajfsoa-164	24	1	the	the	DET
ajfsoa-164	24	2	breadfruit	breadfruit	PROPN
ajfsoa-164	24	3	pulps	pulp	NOUN
ajfsoa-164	24	4	are	be	AUX
ajfsoa-164	24	5	made	make	VERB
ajfsoa-164	24	6	into	into	ADP
ajfsoa-164	24	7	various	various	ADJ
ajfsoa-164	24	8	dishes	dish	NOUN
ajfsoa-164	24	9	;	;	PUNCT
ajfsoa-164	24	10	it	it	PRON
ajfsoa-164	24	11	can	can	AUX
ajfsoa-164	24	12	be	be	AUX
ajfsoa-164	24	13	pounded	pound	VERB
ajfsoa-164	24	14	,	,	PUNCT
ajfsoa-164	24	15	fried	fry	VERB
ajfsoa-164	24	16	,	,	PUNCT
ajfsoa-164	24	17	boiled	boil	VERB
ajfsoa-164	24	18	or	or	CCONJ
ajfsoa-164	24	19	mashed	mash	VERB
ajfsoa-164	24	20	to	to	PART
ajfsoa-164	24	21	make	make	VERB
ajfsoa-164	24	22	porridge	porridge	NOUN
ajfsoa-164	24	23	;	;	PUNCT
ajfsoa-164	24	24	it	it	PRON
ajfsoa-164	24	25	can	can	AUX
ajfsoa-164	24	26	also	also	ADV
ajfsoa-164	24	27	be	be	AUX
ajfsoa-164	24	28	processed	process	VERB
ajfsoa-164	24	29	into	into	ADP
ajfsoa-164	24	30	flour	flour	NOUN
ajfsoa-164	24	31	and	and	CCONJ
ajfsoa-164	24	32	used	use	VERB
ajfsoa-164	24	33	in	in	ADP
ajfsoa-164	24	34	bread	bread	NOUN
ajfsoa-164	24	35	ands	ands	X
ajfsoa-164	24	36	biscuit	biscuit	NOUN
ajfsoa-164	24	37	making	making	NOUN
ajfsoa-164	24	38	(	(	PUNCT
ajfsoa-164	24	39	amusa	amusa	NOUN
ajfsoa-164	24	40	et	et	PROPN
ajfsoa-164	24	41	al	al	PROPN
ajfsoa-164	24	42	.	.	PROPN
ajfsoa-164	24	43	,	,	PUNCT
ajfsoa-164	24	44	2002	2002	NUM
ajfsoa-164	24	45	)	)	PUNCT
ajfsoa-164	24	46	.	.	PUNCT
ajfsoa-164	25	1	breadfruit	breadfruit	PROPN
ajfsoa-164	25	2	has	have	AUX
ajfsoa-164	25	3	also	also	ADV
ajfsoa-164	25	4	been	be	AUX
ajfsoa-164	25	5	reported	report	VERB
ajfsoa-164	25	6	to	to	PART
ajfsoa-164	25	7	be	be	AUX
ajfsoa-164	25	8	rich	rich	ADJ
ajfsoa-164	25	9	in	in	ADP
ajfsoa-164	25	10	fat	fat	PROPN
ajfsoa-164	25	11	,	,	PUNCT
ajfsoa-164	25	12	ash	ash	NOUN
ajfsoa-164	25	13	,	,	PUNCT
ajfsoa-164	25	14	fibre	fibre	NOUN
ajfsoa-164	25	15	and	and	CCONJ
ajfsoa-164	25	16	protein	protein	NOUN
ajfsoa-164	25	17	(	(	PUNCT
ajfsoa-164	25	18	ragone	ragone	NOUN
ajfsoa-164	25	19	,	,	PUNCT
ajfsoa-164	25	20	1997	1997	NUM
ajfsoa-164	25	21	)	)	PUNCT
ajfsoa-164	25	22	.	.	PUNCT
ajfsoa-164	26	1	despite	despite	SCONJ
ajfsoa-164	26	2	the	the	DET
ajfsoa-164	26	3	importance	importance	NOUN
ajfsoa-164	26	4	of	of	ADP
ajfsoa-164	26	5	this	this	DET
ajfsoa-164	26	6	fruit	fruit	NOUN
ajfsoa-164	26	7	,	,	PUNCT
ajfsoa-164	26	8	its	its	PRON
ajfsoa-164	26	9	production	production	NOUN
ajfsoa-164	26	10	is	be	AUX
ajfsoa-164	26	11	faced	face	VERB
ajfsoa-164	26	12	with	with	ADP
ajfsoa-164	26	13	several	several	ADJ
ajfsoa-164	26	14	problems	problem	NOUN
ajfsoa-164	26	15	including	include	VERB
ajfsoa-164	26	16	short	short	ADJ
ajfsoa-164	26	17	shelf	shelf	NOUN
ajfsoa-164	26	18	life	life	NOUN
ajfsoa-164	26	19	and	and	CCONJ
ajfsoa-164	26	20	poor	poor	ADJ
ajfsoa-164	26	21	yield	yield	NOUN
ajfsoa-164	26	22	due	due	ADP
ajfsoa-164	26	23	to	to	ADP
ajfsoa-164	26	24	diseases	disease	NOUN
ajfsoa-164	26	25	(	(	PUNCT
ajfsoa-164	26	26	cook	cook	NOUN
ajfsoa-164	26	27	,	,	PUNCT
ajfsoa-164	26	28	1975	1975	NUM
ajfsoa-164	26	29	)	)	PUNCT
ajfsoa-164	26	30	.	.	PUNCT
ajfsoa-164	27	1	the	the	DET
ajfsoa-164	27	2	fruits	fruit	NOUN
ajfsoa-164	27	3	are	be	AUX
ajfsoa-164	27	4	thus	thus	ADV
ajfsoa-164	27	5	utilized	utilize	VERB
ajfsoa-164	27	6	in	in	ADP
ajfsoa-164	27	7	nigeria	nigeria	PROPN
ajfsoa-164	27	8	within	within	ADP
ajfsoa-164	27	9	5	5	NUM
ajfsoa-164	27	10	days	day	NOUN
ajfsoa-164	27	11	of	of	ADP
ajfsoa-164	27	12	harvesting	harvesting	NOUN
ajfsoa-164	27	13	because	because	SCONJ
ajfsoa-164	27	14	of	of	ADP
ajfsoa-164	27	15	their	their	PRON
ajfsoa-164	27	16	short	short	ADJ
ajfsoa-164	27	17	shelf	shelf	NOUN
ajfsoa-164	27	18	lives	live	VERB
ajfsoa-164	27	19	.	.	PUNCT
ajfsoa-164	28	1	the	the	DET
ajfsoa-164	28	2	use	use	NOUN
ajfsoa-164	28	3	of	of	ADP
ajfsoa-164	28	4	composite	composite	ADJ
ajfsoa-164	28	5	flours	flour	NOUN
ajfsoa-164	28	6	in	in	ADP
ajfsoa-164	28	7	bread	bread	NOUN
ajfsoa-164	28	8	making	make	VERB
ajfsoa-164	28	9	has	have	AUX
ajfsoa-164	28	10	been	be	AUX
ajfsoa-164	28	11	reported	report	VERB
ajfsoa-164	28	12	by	by	ADP
ajfsoa-164	28	13	many	many	ADJ
ajfsoa-164	28	14	researchers	researcher	NOUN
ajfsoa-164	28	15	.	.	PUNCT
ajfsoa-164	29	1	olaoye	olaoye	PROPN
ajfsoa-164	29	2	et	et	PROPN
ajfsoa-164	29	3	al	al	PROPN
ajfsoa-164	29	4	.	.	PROPN
ajfsoa-164	30	1	(	(	PUNCT
ajfsoa-164	30	2	2006	2006	NUM
ajfsoa-164	30	3	)	)	PUNCT
ajfsoa-164	30	4	,	,	PUNCT
ajfsoa-164	30	5	investigated	investigate	VERB
ajfsoa-164	30	6	the	the	DET
ajfsoa-164	30	7	use	use	NOUN
ajfsoa-164	30	8	of	of	ADP
ajfsoa-164	30	9	supplementation	supplementation	NOUN
ajfsoa-164	30	10	of	of	ADP
ajfsoa-164	30	11	flours	flour	NOUN
ajfsoa-164	30	12	of	of	ADP
ajfsoa-164	30	13	soybean	soybean	NOUN
ajfsoa-164	30	14	and	and	CCONJ
ajfsoa-164	30	15	plantain	plantain	NOUN
ajfsoa-164	30	16	in	in	ADP
ajfsoa-164	30	17	wheat	wheat	NOUN
ajfsoa-164	30	18	in	in	ADP
ajfsoa-164	30	19	the	the	DET
ajfsoa-164	30	20	production	production	NOUN
ajfsoa-164	30	21	of	of	ADP
ajfsoa-164	30	22	bread	bread	NOUN
ajfsoa-164	30	23	.	.	PUNCT
ajfsoa-164	31	1	the	the	DET
ajfsoa-164	31	2	research	research	NOUN
ajfsoa-164	31	3	workers	worker	NOUN
ajfsoa-164	31	4	were	be	AUX
ajfsoa-164	31	5	able	able	ADJ
ajfsoa-164	31	6	to	to	PART
ajfsoa-164	31	7	obtain	obtain	VERB
ajfsoa-164	31	8	acceptable	acceptable	ADJ
ajfsoa-164	31	9	bread	bread	NOUN
ajfsoa-164	31	10	samples	sample	NOUN
ajfsoa-164	31	11	with	with	ADP
ajfsoa-164	31	12	up	up	ADP
ajfsoa-164	31	13	to	to	PART
ajfsoa-164	31	14	15	15	NUM
ajfsoa-164	31	15	%	%	NOUN
ajfsoa-164	31	16	supplementation	supplementation	NOUN
ajfsoa-164	31	17	of	of	ADP
ajfsoa-164	31	18	wheat	wheat	NOUN
ajfsoa-164	31	19	with	with	ADP
ajfsoa-164	31	20	plantain	plantain	NOUN
ajfsoa-164	31	21	flour	flour	NOUN
ajfsoa-164	31	22	.	.	PUNCT
ajfsoa-164	32	1	also	also	ADV
ajfsoa-164	32	2	mepba	mepba	VERB
ajfsoa-164	32	3	et	et	PROPN
ajfsoa-164	32	4	al	al	PROPN
ajfsoa-164	32	5	.	.	PUNCT
ajfsoa-164	33	1	(	(	PUNCT
ajfsoa-164	33	2	2007	2007	NUM
ajfsoa-164	33	3	)	)	PUNCT
ajfsoa-164	33	4	,	,	PUNCT
ajfsoa-164	33	5	produced	produce	VERB
ajfsoa-164	33	6	composite	composite	ADJ
ajfsoa-164	33	7	breads	bread	NOUN
ajfsoa-164	33	8	and	and	CCONJ
ajfsoa-164	33	9	biscuits	biscuit	NOUN
ajfsoa-164	33	10	from	from	ADP
ajfsoa-164	33	11	mixed	mixed	ADJ
ajfsoa-164	33	12	flours	flour	NOUN
ajfsoa-164	33	13	of	of	ADP
ajfsoa-164	33	14	wheat	wheat	NOUN
ajfsoa-164	33	15	and	and	CCONJ
ajfsoa-164	33	16	plantain	plantain	NOUN
ajfsoa-164	33	17	,	,	PUNCT
ajfsoa-164	33	18	with	with	ADP
ajfsoa-164	33	19	up	up	ADP
ajfsoa-164	33	20	to	to	PART
ajfsoa-164	33	21	30	30	NUM
ajfsoa-164	33	22	%	%	NOUN
ajfsoa-164	33	23	supplementation	supplementation	NOUN
ajfsoa-164	33	24	of	of	ADP
ajfsoa-164	33	25	plantain	plantain	NOUN
ajfsoa-164	33	26	flour	flour	NOUN
ajfsoa-164	33	27	.	.	PUNCT
ajfsoa-164	34	1	however	however	ADV
ajfsoa-164	34	2	,	,	PUNCT
ajfsoa-164	34	3	the	the	DET
ajfsoa-164	34	4	quality	quality	NOUN
ajfsoa-164	34	5	attributes	attribute	NOUN
ajfsoa-164	34	6	of	of	ADP
ajfsoa-164	34	7	the	the	DET
ajfsoa-164	34	8	products	product	NOUN
ajfsoa-164	34	9	tend	tend	VERB
ajfsoa-164	34	10	to	to	PART
ajfsoa-164	34	11	decrease	decrease	VERB
ajfsoa-164	34	12	with	with	ADP
ajfsoa-164	34	13	corresponding	corresponding	ADJ
ajfsoa-164	34	14	increase	increase	NOUN
ajfsoa-164	34	15	in	in	ADP
ajfsoa-164	34	16	the	the	DET
ajfsoa-164	34	17	percent	percent	NOUN
ajfsoa-164	34	18	olaoye	olaoye	NOUN
ajfsoa-164	34	19	et	et	PROPN
ajfsoa-164	34	20	al	al	PROPN
ajfsoa-164	34	21	.	.	PROPN
ajfsoa-164	35	1	187	187	NUM
ajfsoa-164	35	2	b	b	NOUN
ajfsoa-164	35	3	r	r	NOUN
ajfsoa-164	35	4	e	e	NOUN
ajfsoa-164	35	5	a	a	NOUN
ajfsoa-164	35	6	d	d	NOUN
ajfsoa-164	35	7	fr	fr	NOUN
ajfsoa-164	35	8	u	u	NOUN
ajfsoa-164	35	9	it	it	PRON
ajfsoa-164	35	10	s	s	VERB
ajfsoa-164	35	11	c	c	NOUN
ajfsoa-164	35	12	l	l	NOUN
ajfsoa-164	35	13	e	e	NOUN
ajfsoa-164	35	14	a	a	DET
ajfsoa-164	35	15	n	n	NOUN
ajfsoa-164	35	16	in	in	ADP
ajfsoa-164	35	17	g	g	PROPN
ajfsoa-164	35	18	p	p	X
ajfsoa-164	35	19	e	e	PROPN
ajfsoa-164	35	20	e	e	PROPN
ajfsoa-164	35	21	lin	lin	PROPN
ajfsoa-164	35	22	g	g	PROPN
ajfsoa-164	35	23	s	s	PART
ajfsoa-164	35	24	l	l	NOUN
ajfsoa-164	35	25	ic	ic	NOUN
ajfsoa-164	35	26	in	in	ADP
ajfsoa-164	35	27	g	g	PROPN
ajfsoa-164	35	28	b	b	PROPN
ajfsoa-164	35	29	l	l	NOUN
ajfsoa-164	35	30	a	a	X
ajfsoa-164	35	31	n	n	NOUN
ajfsoa-164	35	32	c	c	NOUN
ajfsoa-164	35	33	h	h	NOUN
ajfsoa-164	35	34	in	in	ADP
ajfsoa-164	35	35	g	g	PROPN
ajfsoa-164	36	1	d	d	PROPN
ajfsoa-164	36	2	r	r	NOUN
ajfsoa-164	36	3	y	y	PROPN
ajfsoa-164	36	4	in	in	ADP
ajfsoa-164	36	5	g	g	PROPN
ajfsoa-164	37	1	d	d	PROPN
ajfsoa-164	37	2	r	r	X
ajfsoa-164	37	3	y	y	PROPN
ajfsoa-164	37	4	m	m	PROPN
ajfsoa-164	37	5	il	il	PROPN
ajfsoa-164	37	6	l	l	PROPN
ajfsoa-164	37	7	in	in	ADP
ajfsoa-164	37	8	g	g	PROPN
ajfsoa-164	37	9	s	s	PART
ajfsoa-164	37	10	ie	ie	X
ajfsoa-164	37	11	v	v	NOUN
ajfsoa-164	37	12	in	in	ADP
ajfsoa-164	37	13	g	g	PROPN
ajfsoa-164	37	14	s	s	PROPN
ajfsoa-164	37	15	c	c	NOUN
ajfsoa-164	37	16	r	r	NOUN
ajfsoa-164	37	17	e	e	NOUN
ajfsoa-164	37	18	e	e	X
ajfsoa-164	37	19	n	n	X
ajfsoa-164	37	20	in	in	ADP
ajfsoa-164	37	21	g	g	PROPN
ajfsoa-164	37	22	b	b	PROPN
ajfsoa-164	37	23	r	r	NOUN
ajfsoa-164	37	24	e	e	NOUN
ajfsoa-164	37	25	a	a	NOUN
ajfsoa-164	37	26	d	d	X
ajfsoa-164	37	27	f	f	NOUN
ajfsoa-164	37	28	r	r	NOUN
ajfsoa-164	37	29	u	u	NOUN
ajfsoa-164	37	30	it	it	PRON
ajfsoa-164	38	1	fl	fl	VERB
ajfsoa-164	38	2	o	o	NOUN
ajfsoa-164	38	3	u	u	NOUN
ajfsoa-164	38	4	r	r	NOUN
ajfsoa-164	38	5	figure	figure	NOUN
ajfsoa-164	38	6	1	1	NUM
ajfsoa-164	38	7	.	.	PUNCT
ajfsoa-164	39	1	flow	flow	NOUN
ajfsoa-164	39	2	chat	chat	NOUN
ajfsoa-164	39	3	for	for	ADP
ajfsoa-164	39	4	the	the	DET
ajfsoa-164	39	5	production	production	NOUN
ajfsoa-164	39	6	of	of	ADP
ajfsoa-164	39	7	breadfruit	breadfruit	NOUN
ajfsoa-164	39	8	flour	flour	NOUN
ajfsoa-164	39	9	age	age	NOUN
ajfsoa-164	39	10	substitution	substitution	NOUN
ajfsoa-164	39	11	with	with	ADP
ajfsoa-164	39	12	plantain	plantain	NOUN
ajfsoa-164	39	13	flour	flour	NOUN
ajfsoa-164	39	14	.	.	PUNCT
ajfsoa-164	40	1	notwithstanding	notwithstanding	ADP
ajfsoa-164	40	2	a	a	DET
ajfsoa-164	40	3	successful	successful	ADJ
ajfsoa-164	40	4	substitution	substitution	NOUN
ajfsoa-164	40	5	of	of	ADP
ajfsoa-164	40	6	up	up	ADP
ajfsoa-164	40	7	to	to	PART
ajfsoa-164	40	8	15	15	NUM
ajfsoa-164	40	9	%	%	NOUN
ajfsoa-164	40	10	of	of	ADP
ajfsoa-164	40	11	composite	composite	ADJ
ajfsoa-164	40	12	flour	flour	NOUN
ajfsoa-164	40	13	in	in	ADP
ajfsoa-164	40	14	the	the	DET
ajfsoa-164	40	15	production	production	NOUN
ajfsoa-164	40	16	of	of	ADP
ajfsoa-164	40	17	baked	baked	ADJ
ajfsoa-164	40	18	products	product	NOUN
ajfsoa-164	40	19	will	will	AUX
ajfsoa-164	40	20	go	go	VERB
ajfsoa-164	40	21	a	a	DET
ajfsoa-164	40	22	long	long	ADJ
ajfsoa-164	40	23	way	way	NOUN
ajfsoa-164	40	24	in	in	ADP
ajfsoa-164	40	25	reducing	reduce	VERB
ajfsoa-164	40	26	cost	cost	NOUN
ajfsoa-164	40	27	and	and	CCONJ
ajfsoa-164	40	28	enhance	enhance	VERB
ajfsoa-164	40	29	utilization	utilization	NOUN
ajfsoa-164	40	30	.	.	PUNCT
ajfsoa-164	41	1	in	in	ADP
ajfsoa-164	41	2	their	their	PRON
ajfsoa-164	41	3	own	own	ADJ
ajfsoa-164	41	4	findings	finding	NOUN
ajfsoa-164	41	5	giami	giami	NOUN
ajfsoa-164	41	6	et	et	PROPN
ajfsoa-164	41	7	al	al	PROPN
ajfsoa-164	41	8	.	.	PROPN
ajfsoa-164	42	1	(	(	PUNCT
ajfsoa-164	42	2	2004	2004	NUM
ajfsoa-164	42	3	)	)	PUNCT
ajfsoa-164	42	4	,	,	PUNCT
ajfsoa-164	42	5	were	be	AUX
ajfsoa-164	42	6	able	able	ADJ
ajfsoa-164	42	7	to	to	PART
ajfsoa-164	42	8	successfully	successfully	ADV
ajfsoa-164	42	9	make	make	VERB
ajfsoa-164	42	10	acceptable	acceptable	ADJ
ajfsoa-164	42	11	bread	bread	NOUN
ajfsoa-164	42	12	from	from	ADP
ajfsoa-164	42	13	composite	composite	ADJ
ajfsoa-164	42	14	flour	flour	NOUN
ajfsoa-164	42	15	of	of	ADP
ajfsoa-164	42	16	kernels	kernel	NOUN
ajfsoa-164	42	17	of	of	ADP
ajfsoa-164	42	18	roasted	roasted	ADJ
ajfsoa-164	42	19	and	and	CCONJ
ajfsoa-164	42	20	boiled	boil	VERB
ajfsoa-164	42	21	african	african	ADJ
ajfsoa-164	42	22	breadfruit	breadfruit	PROPN
ajfsoa-164	42	23	.	.	PUNCT
ajfsoa-164	43	1	if	if	SCONJ
ajfsoa-164	43	2	such	such	ADJ
ajfsoa-164	43	3	researches	research	NOUN
ajfsoa-164	43	4	are	be	AUX
ajfsoa-164	43	5	encouraged	encourage	VERB
ajfsoa-164	43	6	and	and	CCONJ
ajfsoa-164	43	7	commerciallized	commerciallize	VERB
ajfsoa-164	43	8	,	,	PUNCT
ajfsoa-164	43	9	it	it	PRON
ajfsoa-164	43	10	will	will	AUX
ajfsoa-164	43	11	help	help	VERB
ajfsoa-164	43	12	in	in	ADP
ajfsoa-164	43	13	reducing	reduce	VERB
ajfsoa-164	43	14	wastage	wastage	NOUN
ajfsoa-164	43	15	normally	normally	ADV
ajfsoa-164	43	16	associated	associate	VERB
ajfsoa-164	43	17	with	with	ADP
ajfsoa-164	43	18	our	our	PRON
ajfsoa-164	43	19	local	local	ADJ
ajfsoa-164	43	20	crops	crop	NOUN
ajfsoa-164	43	21	in	in	ADP
ajfsoa-164	43	22	west	west	PROPN
ajfsoa-164	43	23	africa	africa	PROPN
ajfsoa-164	43	24	and	and	CCONJ
ajfsoa-164	43	25	africa	africa	PROPN
ajfsoa-164	43	26	as	as	ADP
ajfsoa-164	43	27	whole	whole	ADJ
ajfsoa-164	43	28	,	,	PUNCT
ajfsoa-164	43	29	as	as	ADV
ajfsoa-164	43	30	well	well	ADV
ajfsoa-164	43	31	as	as	ADP
ajfsoa-164	43	32	maximizing	maximize	VERB
ajfsoa-164	43	33	their	their	PRON
ajfsoa-164	43	34	utilization	utilization	NOUN
ajfsoa-164	43	35	.	.	PUNCT
ajfsoa-164	44	1	it	it	PRON
ajfsoa-164	44	2	is	be	AUX
ajfsoa-164	44	3	therefore	therefore	ADV
ajfsoa-164	44	4	a	a	DET
ajfsoa-164	44	5	serious	serious	ADJ
ajfsoa-164	44	6	challenge	challenge	NOUN
ajfsoa-164	44	7	to	to	ADP
ajfsoa-164	44	8	researchers	researcher	NOUN
ajfsoa-164	44	9	in	in	ADP
ajfsoa-164	44	10	africa	africa	PROPN
ajfsoa-164	44	11	to	to	PART
ajfsoa-164	44	12	help	help	VERB
ajfsoa-164	44	13	in	in	ADP
ajfsoa-164	44	14	finding	find	VERB
ajfsoa-164	44	15	out	out	ADP
ajfsoa-164	44	16	how	how	SCONJ
ajfsoa-164	44	17	many	many	ADJ
ajfsoa-164	44	18	of	of	ADP
ajfsoa-164	44	19	our	our	PRON
ajfsoa-164	44	20	crops	crop	NOUN
ajfsoa-164	44	21	could	could	AUX
ajfsoa-164	44	22	be	be	AUX
ajfsoa-164	44	23	maximally	maximally	ADV
ajfsoa-164	44	24	utilized	utilize	VERB
ajfsoa-164	44	25	to	to	PART
ajfsoa-164	44	26	prevent	prevent	VERB
ajfsoa-164	44	27	associated	associated	ADJ
ajfsoa-164	44	28	waste	waste	NOUN
ajfsoa-164	44	29	due	due	ADP
ajfsoa-164	44	30	to	to	ADP
ajfsoa-164	44	31	lack	lack	NOUN
ajfsoa-164	44	32	of	of	ADP
ajfsoa-164	44	33	proper	proper	ADJ
ajfsoa-164	44	34	storage	storage	NOUN
ajfsoa-164	44	35	facilities	facility	NOUN
ajfsoa-164	44	36	.	.	PUNCT
ajfsoa-164	45	1	this	this	DET
ajfsoa-164	45	2	study	study	NOUN
ajfsoa-164	45	3	was	be	AUX
ajfsoa-164	45	4	aimed	aim	VERB
ajfsoa-164	45	5	at	at	ADP
ajfsoa-164	45	6	processing	process	VERB
ajfsoa-164	45	7	breadfruit	breadfruit	NOUN
ajfsoa-164	45	8	into	into	ADP
ajfsoa-164	45	9	flour	flour	NOUN
ajfsoa-164	45	10	and	and	CCONJ
ajfsoa-164	45	11	to	to	PART
ajfsoa-164	45	12	examine	examine	VERB
ajfsoa-164	45	13	its	its	PRON
ajfsoa-164	45	14	performance	performance	NOUN
ajfsoa-164	45	15	in	in	ADP
ajfsoa-164	45	16	biscuit	biscuit	NOUN
ajfsoa-164	45	17	production	production	NOUN
ajfsoa-164	45	18	,	,	PUNCT
ajfsoa-164	45	19	in	in	ADP
ajfsoa-164	45	20	terms	term	NOUN
ajfsoa-164	45	21	of	of	ADP
ajfsoa-164	45	22	proximate	proximate	NOUN
ajfsoa-164	45	23	composition	composition	NOUN
ajfsoa-164	45	24	,	,	PUNCT
ajfsoa-164	45	25	sensory	sensory	ADJ
ajfsoa-164	45	26	and	and	CCONJ
ajfsoa-164	45	27	microbiological	microbiological	ADJ
ajfsoa-164	45	28	qualities	quality	NOUN
ajfsoa-164	45	29	,	,	PUNCT
ajfsoa-164	45	30	when	when	SCONJ
ajfsoa-164	45	31	used	use	VERB
ajfsoa-164	45	32	as	as	ADP
ajfsoa-164	45	33	composite	composite	ADJ
ajfsoa-164	45	34	with	with	ADP
ajfsoa-164	45	35	wheat	wheat	NOUN
ajfsoa-164	45	36	flour	flour	NOUN
ajfsoa-164	45	37	.	.	PUNCT
ajfsoa-164	46	1	materials	material	NOUN
ajfsoa-164	46	2	and	and	CCONJ
ajfsoa-164	46	3	methods	method	NOUN
ajfsoa-164	46	4	materials	material	NOUN
ajfsoa-164	46	5	the	the	DET
ajfsoa-164	46	6	breadfruits	breadfruit	NOUN
ajfsoa-164	46	7	used	use	VERB
ajfsoa-164	46	8	for	for	ADP
ajfsoa-164	46	9	this	this	DET
ajfsoa-164	46	10	study	study	NOUN
ajfsoa-164	46	11	were	be	AUX
ajfsoa-164	46	12	collected	collect	VERB
ajfsoa-164	46	13	from	from	ADP
ajfsoa-164	46	14	a	a	DET
ajfsoa-164	46	15	local	local	ADJ
ajfsoa-164	46	16	market	market	NOUN
ajfsoa-164	46	17	in	in	ADP
ajfsoa-164	46	18	ileife	ileife	NOUN
ajfsoa-164	46	19	,	,	PUNCT
ajfsoa-164	46	20	south	south	ADJ
ajfsoa-164	46	21	-	-	PUNCT
ajfsoa-164	46	22	western	western	ADJ
ajfsoa-164	46	23	nigeria	nigeria	PROPN
ajfsoa-164	46	24	.	.	PUNCT
ajfsoa-164	47	1	they	they	PRON
ajfsoa-164	47	2	were	be	AUX
ajfsoa-164	47	3	taken	take	VERB
ajfsoa-164	47	4	to	to	ADP
ajfsoa-164	47	5	the	the	DET
ajfsoa-164	47	6	laboratory	laboratory	NOUN
ajfsoa-164	47	7	for	for	ADP
ajfsoa-164	47	8	immediate	immediate	ADJ
ajfsoa-164	47	9	use	use	NOUN
ajfsoa-164	47	10	and	and	CCONJ
ajfsoa-164	47	11	processing	processing	NOUN
ajfsoa-164	47	12	,	,	PUNCT
ajfsoa-164	47	13	in	in	ADP
ajfsoa-164	47	14	clean	clean	ADJ
ajfsoa-164	47	15	polythene	polythene	NOUN
ajfsoa-164	47	16	bags	bag	NOUN
ajfsoa-164	47	17	.	.	PUNCT
ajfsoa-164	48	1	processing	processing	NOUN
ajfsoa-164	48	2	of	of	ADP
ajfsoa-164	48	3	breadfruit	breadfruit	NOUN
ajfsoa-164	48	4	into	into	ADP
ajfsoa-164	48	5	flour	flour	NOUN
ajfsoa-164	48	6	the	the	DET
ajfsoa-164	48	7	breadfruits	breadfruit	NOUN
ajfsoa-164	48	8	seeds	seed	NOUN
ajfsoa-164	48	9	were	be	AUX
ajfsoa-164	48	10	processed	process	VERB
ajfsoa-164	48	11	into	into	ADP
ajfsoa-164	48	12	flour	flour	NOUN
ajfsoa-164	48	13	as	as	SCONJ
ajfsoa-164	48	14	shown	show	VERB
ajfsoa-164	48	15	in	in	ADP
ajfsoa-164	48	16	figure	figure	NOUN
ajfsoa-164	48	17	1	1	NUM
ajfsoa-164	48	18	.	.	PUNCT
ajfsoa-164	49	1	the	the	DET
ajfsoa-164	49	2	breadfruits	breadfruit	NOUN
ajfsoa-164	49	3	were	be	AUX
ajfsoa-164	49	4	thoroughly	thoroughly	ADV
ajfsoa-164	49	5	washed	wash	VERB
ajfsoa-164	49	6	to	to	PART
ajfsoa-164	49	7	remove	remove	VERB
ajfsoa-164	49	8	any	any	DET
ajfsoa-164	49	9	dirt	dirt	NOUN
ajfsoa-164	49	10	and	and	CCONJ
ajfsoa-164	49	11	unwanted	unwanted	ADJ
ajfsoa-164	49	12	materials	material	NOUN
ajfsoa-164	49	13	.	.	PUNCT
ajfsoa-164	50	1	they	they	PRON
ajfsoa-164	50	2	were	be	AUX
ajfsoa-164	50	3	then	then	ADV
ajfsoa-164	50	4	peeled	peel	VERB
ajfsoa-164	50	5	and	and	CCONJ
ajfsoa-164	50	6	washed	wash	VERB
ajfsoa-164	50	7	with	with	ADP
ajfsoa-164	50	8	clean	clean	ADJ
ajfsoa-164	50	9	water	water	NOUN
ajfsoa-164	50	10	.	.	PUNCT
ajfsoa-164	51	1	the	the	DET
ajfsoa-164	51	2	breadfruits	breadfruit	NOUN
ajfsoa-164	51	3	were	be	AUX
ajfsoa-164	51	4	sliced	slice	VERB
ajfsoa-164	51	5	,	,	PUNCT
ajfsoa-164	51	6	blanched	blanch	VERB
ajfsoa-164	51	7	for	for	ADP
ajfsoa-164	51	8	about	about	ADV
ajfsoa-164	51	9	5	5	NUM
ajfsoa-164	51	10	min	min	NOUN
ajfsoa-164	51	11	and	and	CCONJ
ajfsoa-164	51	12	ingredients	ingredient	NOUN
ajfsoa-164	51	13	weighing	weigh	VERB
ajfsoa-164	51	14	mixing	mix	VERB
ajfsoa-164	51	15	cutting	cut	VERB
ajfsoa-164	51	16	baking	bake	VERB
ajfsoa-164	51	17	cooling	cool	VERB
ajfsoa-164	51	18	packaging	packaging	NOUN
ajfsoa-164	51	19	figure	figure	NOUN
ajfsoa-164	51	20	2	2	NUM
ajfsoa-164	51	21	.	.	PUNCT
ajfsoa-164	51	22	flow	flow	VERB
ajfsoa-164	51	23	chart	chart	NOUN
ajfsoa-164	51	24	for	for	ADP
ajfsoa-164	51	25	biscuit	biscuit	NOUN
ajfsoa-164	51	26	production	production	NOUN
ajfsoa-164	51	27	.	.	PUNCT
ajfsoa-164	52	1	then	then	ADV
ajfsoa-164	52	2	dried	dry	VERB
ajfsoa-164	52	3	in	in	ADP
ajfsoa-164	52	4	the	the	DET
ajfsoa-164	52	5	oven	oven	NOUN
ajfsoa-164	52	6	at	at	ADP
ajfsoa-164	52	7	105	105	NUM
ajfsoa-164	52	8	o	o	NOUN
ajfsoa-164	52	9	c	c	NOUN
ajfsoa-164	52	10	for	for	ADP
ajfsoa-164	52	11	1	1	NUM
ajfsoa-164	52	12	3	3	NUM
ajfsoa-164	52	13	h	h	NOUN
ajfsoa-164	52	14	,	,	PUNCT
ajfsoa-164	52	15	after	after	ADP
ajfsoa-164	52	16	which	which	PRON
ajfsoa-164	52	17	they	they	PRON
ajfsoa-164	52	18	were	be	AUX
ajfsoa-164	52	19	milled	mill	VERB
ajfsoa-164	52	20	into	into	ADP
ajfsoa-164	52	21	flour	flour	NOUN
ajfsoa-164	52	22	.	.	PUNCT
ajfsoa-164	53	1	the	the	DET
ajfsoa-164	53	2	flour	flour	NOUN
ajfsoa-164	53	3	was	be	AUX
ajfsoa-164	53	4	screened	screen	VERB
ajfsoa-164	53	5	through	through	ADP
ajfsoa-164	53	6	a	a	DET
ajfsoa-164	53	7	0.25	0.25	NUM
ajfsoa-164	53	8	mm	mm	NOUN
ajfsoa-164	53	9	british	british	ADJ
ajfsoa-164	53	10	standard	standard	PROPN
ajfsoa-164	53	11	sieve	sieve	NOUN
ajfsoa-164	53	12	(	(	PUNCT
ajfsoa-164	53	13	model	model	NOUN
ajfsoa-164	53	14	bs	bs	NOUN
ajfsoa-164	53	15	410	410	NUM
ajfsoa-164	53	16	)	)	PUNCT
ajfsoa-164	53	17	(	(	PUNCT
ajfsoa-164	53	18	giami	giami	NOUN
ajfsoa-164	53	19	et	et	PROPN
ajfsoa-164	53	20	al	al	PROPN
ajfsoa-164	53	21	.	.	PROPN
ajfsoa-164	53	22	,	,	PUNCT
ajfsoa-164	53	23	2004	2004	NUM
ajfsoa-164	53	24	)	)	PUNCT
ajfsoa-164	53	25	blend	blend	VERB
ajfsoa-164	53	26	formation	formation	NOUN
ajfsoa-164	53	27	six	six	NUM
ajfsoa-164	53	28	blends	blend	NOUN
ajfsoa-164	53	29	were	be	AUX
ajfsoa-164	53	30	prepared	prepare	VERB
ajfsoa-164	53	31	by	by	ADP
ajfsoa-164	53	32	mixing	mix	VERB
ajfsoa-164	53	33	breadfruit	breadfruit	NOUN
ajfsoa-164	53	34	flour	flour	NOUN
ajfsoa-164	53	35	with	with	ADP
ajfsoa-164	53	36	wheat	wheat	NOUN
ajfsoa-164	53	37	flour	flour	NOUN
ajfsoa-164	53	38	in	in	ADP
ajfsoa-164	53	39	the	the	DET
ajfsoa-164	53	40	percentage	percentage	NOUN
ajfsoa-164	53	41	proportions	proportion	NOUN
ajfsoa-164	53	42	of	of	ADP
ajfsoa-164	53	43	0:100	0:100	PROPN
ajfsoa-164	53	44	,	,	PUNCT
ajfsoa-164	53	45	5:95	5:95	NUM
ajfsoa-164	53	46	,	,	PUNCT
ajfsoa-164	53	47	10:90	10:90	NUM
ajfsoa-164	53	48	,	,	PUNCT
ajfsoa-164	53	49	15:85	15:85	NUM
ajfsoa-164	53	50	,	,	PUNCT
ajfsoa-164	53	51	20:80	20:80	NUM
ajfsoa-164	53	52	and	and	CCONJ
ajfsoa-164	53	53	25:75	25:75	NUM
ajfsoa-164	53	54	respectively	respectively	ADV
ajfsoa-164	53	55	,	,	PUNCT
ajfsoa-164	53	56	using	use	VERB
ajfsoa-164	53	57	machine	machine	NOUN
ajfsoa-164	53	58	food	food	NOUN
ajfsoa-164	53	59	processor	processor	NOUN
ajfsoa-164	53	60	(	(	PUNCT
ajfsoa-164	53	61	kenwood	kenwood	PROPN
ajfsoa-164	53	62	km	km	PROPN
ajfsoa-164	53	63	201	201	NUM
ajfsoa-164	53	64	,	,	PUNCT
ajfsoa-164	53	65	england	england	PROPN
ajfsoa-164	53	66	)	)	PUNCT
ajfsoa-164	53	67	.	.	PUNCT
ajfsoa-164	54	1	biscuit	biscuit	NOUN
ajfsoa-164	54	2	production	production	NOUN
ajfsoa-164	54	3	biscuits	biscuit	NOUN
ajfsoa-164	54	4	were	be	AUX
ajfsoa-164	54	5	produced	produce	VERB
ajfsoa-164	54	6	from	from	ADP
ajfsoa-164	54	7	the	the	DET
ajfsoa-164	54	8	six	six	NUM
ajfsoa-164	54	9	blend	blend	NOUN
ajfsoa-164	54	10	formulations	formulation	NOUN
ajfsoa-164	54	11	using	use	VERB
ajfsoa-164	54	12	the	the	DET
ajfsoa-164	54	13	two	two	NUM
ajfsoa-164	54	14	stage	stage	NOUN
ajfsoa-164	54	15	creaming	cream	VERB
ajfsoa-164	54	16	-	-	PUNCT
ajfsoa-164	54	17	up	up	ADP
ajfsoa-164	54	18	method	method	NOUN
ajfsoa-164	54	19	(	(	PUNCT
ajfsoa-164	54	20	figure	figure	NOUN
ajfsoa-164	54	21	2	2	NUM
ajfsoa-164	54	22	)	)	PUNCT
ajfsoa-164	54	23	.	.	PUNCT
ajfsoa-164	55	1	the	the	DET
ajfsoa-164	55	2	baking	baking	NOUN
ajfsoa-164	55	3	formula	formula	NOUN
ajfsoa-164	55	4	is	be	AUX
ajfsoa-164	55	5	as	as	SCONJ
ajfsoa-164	55	6	described	describe	VERB
ajfsoa-164	55	7	by	by	ADP
ajfsoa-164	55	8	ihekoronye	ihekoronye	NOUN
ajfsoa-164	55	9	(	(	PUNCT
ajfsoa-164	55	10	1999	1999	NUM
ajfsoa-164	55	11	)	)	PUNCT
ajfsoa-164	55	12	(	(	PUNCT
ajfsoa-164	55	13	modified	modify	VERB
ajfsoa-164	55	14	)	)	PUNCT
ajfsoa-164	55	15	.	.	PUNCT
ajfsoa-164	56	1	all	all	DET
ajfsoa-164	56	2	ingredients	ingredient	NOUN
ajfsoa-164	56	3	except	except	SCONJ
ajfsoa-164	56	4	flour	flour	NOUN
ajfsoa-164	56	5	and	and	CCONJ
ajfsoa-164	56	6	sodium	sodium	NOUN
ajfsoa-164	56	7	bicarbonate	bicarbonate	NOUN
ajfsoa-164	56	8	were	be	AUX
ajfsoa-164	56	9	added	add	VERB
ajfsoa-164	56	10	with	with	ADP
ajfsoa-164	56	11	continued	continue	VERB
ajfsoa-164	56	12	mixing	mixing	NOUN
ajfsoa-164	56	13	.	.	PUNCT
ajfsoa-164	57	1	the	the	DET
ajfsoa-164	57	2	dough	dough	NOUN
ajfsoa-164	57	3	was	be	AUX
ajfsoa-164	57	4	then	then	ADV
ajfsoa-164	57	5	placed	place	VERB
ajfsoa-164	57	6	on	on	ADP
ajfsoa-164	57	7	a	a	DET
ajfsoa-164	57	8	cutting	cut	VERB
ajfsoa-164	57	9	board	board	NOUN
ajfsoa-164	57	10	,	,	PUNCT
ajfsoa-164	57	11	rolled	roll	VERB
ajfsoa-164	57	12	out	out	ADP
ajfsoa-164	57	13	until	until	SCONJ
ajfsoa-164	57	14	uniform	uniform	ADJ
ajfsoa-164	57	15	thickness	thickness	NOUN
ajfsoa-164	57	16	and	and	CCONJ
ajfsoa-164	57	17	textures	texture	NOUN
ajfsoa-164	57	18	were	be	AUX
ajfsoa-164	57	19	obtained	obtain	VERB
ajfsoa-164	57	20	.	.	PUNCT
ajfsoa-164	58	1	biscuit	biscuit	NOUN
ajfsoa-164	58	2	cutter	cutter	NOUN
ajfsoa-164	58	3	was	be	AUX
ajfsoa-164	58	4	used	use	VERB
ajfsoa-164	58	5	to	to	PART
ajfsoa-164	58	6	cut	cut	VERB
ajfsoa-164	58	7	the	the	DET
ajfsoa-164	58	8	sheet	sheet	NOUN
ajfsoa-164	58	9	of	of	ADP
ajfsoa-164	58	10	rolled	roll	VERB
ajfsoa-164	58	11	dough	dough	NOUN
ajfsoa-164	58	12	into	into	ADP
ajfsoa-164	58	13	desired	desire	VERB
ajfsoa-164	58	14	shapes	shape	NOUN
ajfsoa-164	58	15	and	and	CCONJ
ajfsoa-164	58	16	sizes	size	NOUN
ajfsoa-164	58	17	.	.	PUNCT
ajfsoa-164	59	1	the	the	DET
ajfsoa-164	59	2	shaped	shape	VERB
ajfsoa-164	59	3	dough	dough	NOUN
ajfsoa-164	59	4	pieces	piece	NOUN
ajfsoa-164	59	5	were	be	AUX
ajfsoa-164	59	6	then	then	ADV
ajfsoa-164	59	7	baked	bake	VERB
ajfsoa-164	59	8	at	at	ADP
ajfsoa-164	59	9	about	about	ADP
ajfsoa-164	59	10	220	220	NUM
ajfsoa-164	59	11	o	o	NOUN
ajfsoa-164	59	12	c	c	NOUN
ajfsoa-164	59	13	for	for	ADP
ajfsoa-164	59	14	15	15	NUM
ajfsoa-164	59	15	min	min	NOUN
ajfsoa-164	59	16	,	,	PUNCT
ajfsoa-164	59	17	allowed	allow	VERB
ajfsoa-164	59	18	to	to	PART
ajfsoa-164	59	19	cool	cool	VERB
ajfsoa-164	59	20	,	,	PUNCT
ajfsoa-164	59	21	packed	pack	VERB
ajfsoa-164	59	22	and	and	CCONJ
ajfsoa-164	59	23	stored	store	VERB
ajfsoa-164	59	24	(	(	PUNCT
ajfsoa-164	59	25	kure	kure	PROPN
ajfsoa-164	59	26	et	et	PROPN
ajfsoa-164	59	27	al	al	PROPN
ajfsoa-164	59	28	.	.	PROPN
ajfsoa-164	59	29	,	,	PUNCT
ajfsoa-164	59	30	1998	1998	NUM
ajfsoa-164	59	31	)	)	PUNCT
ajfsoa-164	59	32	.	.	PUNCT
ajfsoa-164	60	1	proximate	proximate	VERB
ajfsoa-164	60	2	analysis	analysis	NOUN
ajfsoa-164	60	3	the	the	DET
ajfsoa-164	60	4	proximate	proximate	NOUN
ajfsoa-164	60	5	composition	composition	NOUN
ajfsoa-164	60	6	of	of	ADP
ajfsoa-164	60	7	the	the	DET
ajfsoa-164	60	8	breadfruit	breadfruit	NOUN
ajfsoa-164	60	9	supplemented	supplement	VERB
ajfsoa-164	60	10	biscuit	biscuit	NOUN
ajfsoa-164	60	11	(	(	PUNCT
ajfsoa-164	60	12	bsb	bsb	PROPN
ajfsoa-164	60	13	)	)	PUNCT
ajfsoa-164	60	14	samples	sample	NOUN
ajfsoa-164	60	15	was	be	AUX
ajfsoa-164	60	16	determined	determine	VERB
ajfsoa-164	60	17	using	use	VERB
ajfsoa-164	60	18	the	the	DET
ajfsoa-164	60	19	methods	method	NOUN
ajfsoa-164	60	20	of	of	ADP
ajfsoa-164	60	21	egan	egan	PROPN
ajfsoa-164	60	22	et	et	PROPN
ajfsoa-164	60	23	al	al	PROPN
ajfsoa-164	60	24	.	.	PROPN
ajfsoa-164	61	1	(	(	PUNCT
ajfsoa-164	61	2	1981	1981	NUM
ajfsoa-164	61	3	)	)	PUNCT
ajfsoa-164	61	4	.	.	PUNCT
ajfsoa-164	62	1	the	the	DET
ajfsoa-164	62	2	samples	sample	NOUN
ajfsoa-164	62	3	were	be	AUX
ajfsoa-164	62	4	analyzed	analyze	VERB
ajfsoa-164	62	5	for	for	ADP
ajfsoa-164	62	6	moisture	moisture	NOUN
ajfsoa-164	62	7	,	,	PUNCT
ajfsoa-164	62	8	ash	ash	NOUN
ajfsoa-164	62	9	,	,	PUNCT
ajfsoa-164	62	10	crude	crude	ADJ
ajfsoa-164	62	11	fibre	fibre	NOUN
ajfsoa-164	62	12	,	,	PUNCT
ajfsoa-164	62	13	crude	crude	ADJ
ajfsoa-164	62	14	protein	protein	NOUN
ajfsoa-164	62	15	,	,	PUNCT
ajfsoa-164	62	16	crude	crude	ADJ
ajfsoa-164	62	17	fat	fat	NOUN
ajfsoa-164	62	18	and	and	CCONJ
ajfsoa-164	62	19	carbohydrate	carbohydrate	NOUN
ajfsoa-164	62	20	(	(	PUNCT
ajfsoa-164	62	21	by	by	ADP
ajfsoa-164	62	22	difference	difference	NOUN
ajfsoa-164	62	23	)	)	PUNCT
ajfsoa-164	62	24	.	.	PUNCT
ajfsoa-164	63	1	sensory	sensory	ADJ
ajfsoa-164	63	2	evaluation	evaluation	NOUN
ajfsoa-164	63	3	the	the	DET
ajfsoa-164	63	4	sensory	sensory	ADJ
ajfsoa-164	63	5	attributes	attribute	NOUN
ajfsoa-164	63	6	,	,	PUNCT
ajfsoa-164	63	7	including	include	VERB
ajfsoa-164	63	8	crispiness	crispiness	NOUN
ajfsoa-164	63	9	,	,	PUNCT
ajfsoa-164	63	10	aroma	aroma	NOUN
ajfsoa-164	63	11	,	,	PUNCT
ajfsoa-164	63	12	texture	texture	NOUN
ajfsoa-164	63	13	,	,	PUNCT
ajfsoa-164	63	14	taste	taste	NOUN
ajfsoa-164	63	15	,	,	PUNCT
ajfsoa-164	63	16	appearance	appearance	NOUN
ajfsoa-164	63	17	and	and	CCONJ
ajfsoa-164	63	18	general	general	ADJ
ajfsoa-164	63	19	acceptability	acceptability	NOUN
ajfsoa-164	63	20	,	,	PUNCT
ajfsoa-164	63	21	were	be	AUX
ajfsoa-164	63	22	evaluated	evaluate	VERB
ajfsoa-164	63	23	by	by	ADP
ajfsoa-164	63	24	a	a	DET
ajfsoa-164	63	25	semi	semi	ADV
ajfsoa-164	63	26	trained	train	VERB
ajfsoa-164	63	27	10	10	NUM
ajfsoa-164	63	28	-	-	PUNCT
ajfsoa-164	63	29	member	member	NOUN
ajfsoa-164	63	30	panel	panel	NOUN
ajfsoa-164	63	31	,	,	PUNCT
ajfsoa-164	63	32	using	use	VERB
ajfsoa-164	63	33	a	a	DET
ajfsoa-164	63	34	9	9	NUM
ajfsoa-164	63	35	-	-	PUNCT
ajfsoa-164	63	36	point	point	NOUN
ajfsoa-164	63	37	hedonic	hedonic	ADJ
ajfsoa-164	63	38	scale	scale	NOUN
ajfsoa-164	63	39	with	with	ADP
ajfsoa-164	63	40	1	1	NUM
ajfsoa-164	63	41	representing	represent	VERB
ajfsoa-164	63	42	the	the	DET
ajfsoa-164	63	43	least	least	ADJ
ajfsoa-164	63	44	score	score	NOUN
ajfsoa-164	63	45	(	(	PUNCT
ajfsoa-164	63	46	dislike	dislike	VERB
ajfsoa-164	63	47	extremely	extremely	ADV
ajfsoa-164	63	48	)	)	PUNCT
ajfsoa-164	63	49	and	and	CCONJ
ajfsoa-164	63	50	9	9	NUM
ajfsoa-164	63	51	the	the	DET
ajfsoa-164	63	52	highest	high	ADJ
ajfsoa-164	63	53	score	score	NOUN
ajfsoa-164	63	54	(	(	PUNCT
ajfsoa-164	63	55	like	like	INTJ
ajfsoa-164	63	56	extremely	extremely	ADV
ajfsoa-164	63	57	)	)	PUNCT
ajfsoa-164	63	58	.	.	PUNCT
ajfsoa-164	64	1	analysis	analysis	NOUN
ajfsoa-164	64	2	of	of	ADP
ajfsoa-164	64	3	variance	variance	NOUN
ajfsoa-164	64	4	(	(	PUNCT
ajfsoa-164	64	5	anova	anova	PROPN
ajfsoa-164	64	6	)	)	PUNCT
ajfsoa-164	64	7	was	be	AUX
ajfsoa-164	64	8	perform	perform	VERB
ajfsoa-164	64	9	188	188	NUM
ajfsoa-164	64	10	afr	afr	NOUN
ajfsoa-164	64	11	.	.	PUNCT
ajfsoa-164	65	1	j.	j.	PROPN
ajfsoa-164	65	2	food	food	PROPN
ajfsoa-164	65	3	sci	sci	PROPN
ajfsoa-164	65	4	.	.	PUNCT
ajfsoa-164	66	1	res	res	PROPN
ajfsoa-164	66	2	.	.	PROPN
ajfsoa-164	66	3	table	table	NOUN
ajfsoa-164	66	4	1	1	NUM
ajfsoa-164	66	5	.	.	X
ajfsoa-164	67	1	proximate	proximate	VERB
ajfsoa-164	67	2	composition	composition	NOUN
ajfsoa-164	67	3	and	and	CCONJ
ajfsoa-164	67	4	aerobic	aerobic	ADJ
ajfsoa-164	67	5	plate	plate	NOUN
ajfsoa-164	67	6	count	count	NOUN
ajfsoa-164	67	7	of	of	ADP
ajfsoa-164	67	8	whole	whole	ADJ
ajfsoa-164	67	9	wheat	wheat	NOUN
ajfsoa-164	67	10	and	and	CCONJ
ajfsoa-164	67	11	breadfruit	breadfruit	PROPN
ajfsoa-164	67	12	supplemented	supplement	VERB
ajfsoa-164	67	13	biscuit	biscuit	NOUN
ajfsoa-164	67	14	samples	sample	NOUN
ajfsoa-164	67	15	parameter	parameter	NOUN
ajfsoa-164	67	16	/	/	SYM
ajfsoa-164	67	17	biscuit	biscuit	NOUN
ajfsoa-164	67	18	sample	sample	NOUN
ajfsoa-164	67	19	a	a	DET
ajfsoa-164	67	20	b	b	NOUN
ajfsoa-164	67	21	c	c	NOUN
ajfsoa-164	67	22	d	d	X
ajfsoa-164	67	23	e	e	X
ajfsoa-164	67	24	f	f	PROPN
ajfsoa-164	67	25	crude	crude	ADJ
ajfsoa-164	67	26	protein	protein	NOUN
ajfsoa-164	67	27	(	(	PUNCT
ajfsoa-164	67	28	%	%	NOUN
ajfsoa-164	67	29	)	)	PUNCT
ajfsoa-164	67	30	12.50	12.50	NUM
ajfsoa-164	67	31	12.35	12.35	NUM
ajfsoa-164	67	32	11.90	11.90	NUM
ajfsoa-164	67	33	11.75	11.75	NUM
ajfsoa-164	67	34	11.67	11.67	NUM
ajfsoa-164	67	35	11.54	11.54	NUM
ajfsoa-164	67	36	crude	crude	ADJ
ajfsoa-164	67	37	fibre	fibre	NOUN
ajfsoa-164	67	38	(	(	PUNCT
ajfsoa-164	67	39	%	%	INTJ
ajfsoa-164	67	40	)	)	PUNCT
ajfsoa-164	67	41	1.03	1.03	NUM
ajfsoa-164	67	42	1.36	1.36	NUM
ajfsoa-164	67	43	2.27	2.27	NUM
ajfsoa-164	67	44	2.73	2.73	NUM
ajfsoa-164	67	45	3.45	3.45	NUM
ajfsoa-164	67	46	4.98	4.98	NUM
ajfsoa-164	67	47	ether	ether	NOUN
ajfsoa-164	67	48	extract	extract	NOUN
ajfsoa-164	67	49	(	(	PUNCT
ajfsoa-164	67	50	%	%	INTJ
ajfsoa-164	67	51	)	)	PUNCT
ajfsoa-164	68	1	26.50	26.50	NUM
ajfsoa-164	68	2	26.35	26.35	NUM
ajfsoa-164	68	3	25.27	25.27	NUM
ajfsoa-164	68	4	24.81	24.81	NUM
ajfsoa-164	68	5	24.23	24.23	NUM
ajfsoa-164	68	6	24.15	24.15	NUM
ajfsoa-164	68	7	ash	ash	NOUN
ajfsoa-164	68	8	(	(	PUNCT
ajfsoa-164	68	9	%	%	NOUN
ajfsoa-164	68	10	)	)	PUNCT
ajfsoa-164	68	11	3.09	3.09	NUM
ajfsoa-164	68	12	4.37	4.37	NUM
ajfsoa-164	68	13	5.11	5.11	NUM
ajfsoa-164	68	14	5.90	5.90	NUM
ajfsoa-164	68	15	6.15	6.15	NUM
ajfsoa-164	68	16	6.78	6.78	NUM
ajfsoa-164	68	17	moisture	moisture	NOUN
ajfsoa-164	68	18	(	(	PUNCT
ajfsoa-164	68	19	%	%	NOUN
ajfsoa-164	68	20	)	)	PUNCT
ajfsoa-164	68	21	11.50	11.50	NUM
ajfsoa-164	68	22	11.45	11.45	NUM
ajfsoa-164	68	23	11.40	11.40	NUM
ajfsoa-164	68	24	11.49	11.49	NUM
ajfsoa-164	68	25	11.67	11.67	NUM
ajfsoa-164	68	26	11.75	11.75	NUM
ajfsoa-164	68	27	carbohydrate	carbohydrate	NOUN
ajfsoa-164	68	28	45.38	45.38	NUM
ajfsoa-164	68	29	44.12	44.12	NUM
ajfsoa-164	68	30	44.05	44.05	NUM
ajfsoa-164	68	31	43.32	43.32	NUM
ajfsoa-164	68	32	42.83	42.83	NUM
ajfsoa-164	68	33	40.80	40.80	NUM
ajfsoa-164	68	34	apc	apc	PROPN
ajfsoa-164	68	35	(	(	PUNCT
ajfsoa-164	68	36	log	log	PROPN
ajfsoa-164	68	37	cfu	cfu	PROPN
ajfsoa-164	68	38	/	/	SYM
ajfsoa-164	68	39	g	g	NOUN
ajfsoa-164	68	40	)	)	PUNCT
ajfsoa-164	68	41	1.00	1.00	NUM
ajfsoa-164	68	42	1.15	1.15	NUM
ajfsoa-164	68	43	i.25	i.25	NUM
ajfsoa-164	68	44	1.25	1.25	NUM
ajfsoa-164	68	45	1.65	1.65	NUM
ajfsoa-164	68	46	1.75	1.75	NUM
ajfsoa-164	68	47	a	a	DET
ajfsoa-164	68	48	–	–	PUNCT
ajfsoa-164	68	49	biscuit	biscuit	NOUN
ajfsoa-164	68	50	produced	produce	VERB
ajfsoa-164	68	51	from	from	ADP
ajfsoa-164	68	52	100	100	NUM
ajfsoa-164	68	53	%	%	NOUN
ajfsoa-164	68	54	wheat	wheat	NOUN
ajfsoa-164	68	55	flour	flour	NOUN
ajfsoa-164	68	56	.	.	PUNCT
ajfsoa-164	69	1	b	b	X
ajfsoa-164	69	2	biscuit	biscuit	NOUN
ajfsoa-164	69	3	produced	produce	VERB
ajfsoa-164	69	4	from	from	ADP
ajfsoa-164	69	5	composite	composite	ADJ
ajfsoa-164	69	6	flours	flour	NOUN
ajfsoa-164	69	7	of	of	ADP
ajfsoa-164	69	8	95	95	NUM
ajfsoa-164	69	9	%	%	NOUN
ajfsoa-164	69	10	wheat	wheat	NOUN
ajfsoa-164	69	11	and	and	CCONJ
ajfsoa-164	69	12	5%breadfruit	5%breadfruit	NUM
ajfsoa-164	69	13	.	.	PUNCT
ajfsoa-164	70	1	c	c	PROPN
ajfsoa-164	70	2	biscuit	biscuit	NOUN
ajfsoa-164	70	3	produced	produce	VERB
ajfsoa-164	70	4	from	from	ADP
ajfsoa-164	70	5	composite	composite	ADJ
ajfsoa-164	70	6	flours	flour	NOUN
ajfsoa-164	70	7	of	of	ADP
ajfsoa-164	70	8	90	90	NUM
ajfsoa-164	70	9	%	%	NOUN
ajfsoa-164	70	10	wheat	wheat	NOUN
ajfsoa-164	70	11	and	and	CCONJ
ajfsoa-164	70	12	10	10	NUM
ajfsoa-164	70	13	%	%	NOUN
ajfsoa-164	70	14	breadfruit	breadfruit	NOUN
ajfsoa-164	70	15	.	.	PUNCT
ajfsoa-164	71	1	d	d	DET
ajfsoa-164	71	2	biscuit	biscuit	NOUN
ajfsoa-164	71	3	produced	produce	VERB
ajfsoa-164	71	4	from	from	ADP
ajfsoa-164	71	5	composite	composite	ADJ
ajfsoa-164	71	6	flours	flour	NOUN
ajfsoa-164	71	7	of	of	ADP
ajfsoa-164	71	8	85	85	NUM
ajfsoa-164	71	9	%	%	NOUN
ajfsoa-164	71	10	wheat	wheat	NOUN
ajfsoa-164	71	11	and	and	CCONJ
ajfsoa-164	71	12	15	15	NUM
ajfsoa-164	71	13	%	%	NOUN
ajfsoa-164	71	14	breadfruit	breadfruit	NOUN
ajfsoa-164	71	15	.	.	PUNCT
ajfsoa-164	72	1	e	e	NOUN
ajfsoa-164	72	2	biscuit	biscuit	NOUN
ajfsoa-164	72	3	produced	produce	VERB
ajfsoa-164	72	4	from	from	ADP
ajfsoa-164	72	5	composite	composite	ADJ
ajfsoa-164	72	6	flours	flour	NOUN
ajfsoa-164	72	7	of	of	ADP
ajfsoa-164	72	8	80	80	NUM
ajfsoa-164	72	9	%	%	NOUN
ajfsoa-164	72	10	wheat	wheat	NOUN
ajfsoa-164	72	11	and	and	CCONJ
ajfsoa-164	72	12	20	20	NUM
ajfsoa-164	72	13	%	%	NOUN
ajfsoa-164	72	14	breadfruit	breadfruit	NOUN
ajfsoa-164	72	15	.	.	PUNCT
ajfsoa-164	73	1	f	f	PROPN
ajfsoa-164	73	2	biscuit	biscuit	NOUN
ajfsoa-164	73	3	produced	produce	VERB
ajfsoa-164	73	4	from	from	ADP
ajfsoa-164	73	5	composite	composite	ADJ
ajfsoa-164	73	6	flours	flour	NOUN
ajfsoa-164	73	7	of	of	ADP
ajfsoa-164	73	8	75	75	NUM
ajfsoa-164	73	9	%	%	NOUN
ajfsoa-164	73	10	wheat	wheat	NOUN
ajfsoa-164	73	11	and	and	CCONJ
ajfsoa-164	73	12	25	25	NUM
ajfsoa-164	73	13	%	%	NOUN
ajfsoa-164	73	14	breadfruit	breadfruit	NOUN
ajfsoa-164	73	15	.	.	PUNCT
ajfsoa-164	74	1	apc	apc	PROPN
ajfsoa-164	74	2	–	–	PUNCT
ajfsoa-164	74	3	aerobic	aerobic	ADJ
ajfsoa-164	74	4	plate	plate	NOUN
ajfsoa-164	74	5	count	count	NOUN
ajfsoa-164	74	6	.	.	PUNCT
ajfsoa-164	75	1	ed	ed	NOUN
ajfsoa-164	75	2	on	on	ADP
ajfsoa-164	75	3	the	the	DET
ajfsoa-164	75	4	data	datum	NOUN
ajfsoa-164	75	5	gathered	gather	VERB
ajfsoa-164	75	6	to	to	PART
ajfsoa-164	75	7	determine	determine	VERB
ajfsoa-164	75	8	differences	difference	NOUN
ajfsoa-164	75	9	,	,	PUNCT
ajfsoa-164	75	10	while	while	SCONJ
ajfsoa-164	75	11	the	the	DET
ajfsoa-164	75	12	least	least	ADJ
ajfsoa-164	75	13	significant	significant	ADJ
ajfsoa-164	75	14	test	test	NOUN
ajfsoa-164	75	15	was	be	AUX
ajfsoa-164	75	16	used	use	VERB
ajfsoa-164	75	17	to	to	PART
ajfsoa-164	75	18	detect	detect	VERB
ajfsoa-164	75	19	significant	significant	ADJ
ajfsoa-164	75	20	differences	difference	NOUN
ajfsoa-164	75	21	among	among	ADP
ajfsoa-164	75	22	the	the	DET
ajfsoa-164	75	23	means	mean	NOUN
ajfsoa-164	75	24	(	(	PUNCT
ajfsoa-164	75	25	ihekoronye	ihekoronye	NOUN
ajfsoa-164	75	26	and	and	CCONJ
ajfsoa-164	75	27	ngoddy	ngoddy	NOUN
ajfsoa-164	75	28	,	,	PUNCT
ajfsoa-164	75	29	1985	1985	NUM
ajfsoa-164	75	30	)	)	PUNCT
ajfsoa-164	75	31	.	.	PUNCT
ajfsoa-164	76	1	microbiological	microbiological	ADJ
ajfsoa-164	76	2	examination	examination	NOUN
ajfsoa-164	76	3	the	the	DET
ajfsoa-164	76	4	aerobic	aerobic	ADJ
ajfsoa-164	76	5	plate	plate	NOUN
ajfsoa-164	76	6	count	count	NOUN
ajfsoa-164	76	7	was	be	AUX
ajfsoa-164	76	8	carried	carry	VERB
ajfsoa-164	76	9	out	out	ADP
ajfsoa-164	76	10	on	on	ADP
ajfsoa-164	76	11	the	the	DET
ajfsoa-164	76	12	bsb	bsb	PROPN
ajfsoa-164	76	13	samples	sample	NOUN
ajfsoa-164	76	14	using	use	VERB
ajfsoa-164	76	15	the	the	DET
ajfsoa-164	76	16	method	method	NOUN
ajfsoa-164	76	17	of	of	ADP
ajfsoa-164	76	18	fawole	fawole	NOUN
ajfsoa-164	76	19	and	and	CCONJ
ajfsoa-164	76	20	oso	oso	PROPN
ajfsoa-164	76	21	,	,	PUNCT
ajfsoa-164	76	22	(	(	PUNCT
ajfsoa-164	76	23	1988	1988	NUM
ajfsoa-164	76	24	)	)	PUNCT
ajfsoa-164	76	25	.	.	PUNCT
ajfsoa-164	77	1	10	10	NUM
ajfsoa-164	77	2	g	g	NOUN
ajfsoa-164	77	3	of	of	ADP
ajfsoa-164	77	4	each	each	DET
ajfsoa-164	77	5	sample	sample	NOUN
ajfsoa-164	77	6	was	be	AUX
ajfsoa-164	77	7	taken	take	VERB
ajfsoa-164	77	8	aseptically	aseptically	ADV
ajfsoa-164	77	9	and	and	CCONJ
ajfsoa-164	77	10	homogenized	homogenize	VERB
ajfsoa-164	77	11	in	in	ADP
ajfsoa-164	77	12	90	90	NUM
ajfsoa-164	77	13	ml	ml	NOUN
ajfsoa-164	77	14	sterile	sterile	ADJ
ajfsoa-164	77	15	distilled	distil	VERB
ajfsoa-164	77	16	water	water	NOUN
ajfsoa-164	77	17	;	;	PUNCT
ajfsoa-164	77	18	in	in	ADP
ajfsoa-164	77	19	a	a	DET
ajfsoa-164	77	20	blender	blender	NOUN
ajfsoa-164	77	21	(	(	PUNCT
ajfsoa-164	77	22	philips	philips	PROPN
ajfsoa-164	77	23	type	type	NOUN
ajfsoa-164	77	24	hr	hr	PROPN
ajfsoa-164	77	25	2815i	2815i	NUM
ajfsoa-164	77	26	)	)	PUNCT
ajfsoa-164	77	27	for	for	ADP
ajfsoa-164	77	28	about	about	ADV
ajfsoa-164	77	29	2	2	NUM
ajfsoa-164	77	30	min	min	NOUN
ajfsoa-164	77	31	.	.	NOUN
ajfsoa-164	77	32	serial	serial	ADJ
ajfsoa-164	77	33	dilutions	dilution	NOUN
ajfsoa-164	77	34	(	(	PUNCT
ajfsoa-164	77	35	using	use	VERB
ajfsoa-164	77	36	1	1	NUM
ajfsoa-164	77	37	ml	ml	NOUN
ajfsoa-164	77	38	of	of	ADP
ajfsoa-164	77	39	homogenates	homogenate	NOUN
ajfsoa-164	77	40	)	)	PUNCT
ajfsoa-164	77	41	were	be	AUX
ajfsoa-164	77	42	made	make	VERB
ajfsoa-164	77	43	in	in	ADP
ajfsoa-164	77	44	9	9	NUM
ajfsoa-164	77	45	ml	ml	NOUN
ajfsoa-164	77	46	sterile	sterile	ADJ
ajfsoa-164	77	47	distilled	distil	VERB
ajfsoa-164	77	48	water	water	NOUN
ajfsoa-164	77	49	,	,	PUNCT
ajfsoa-164	77	50	dispensed	dispense	VERB
ajfsoa-164	77	51	in	in	ADP
ajfsoa-164	77	52	test	test	NOUN
ajfsoa-164	77	53	tubes	tube	NOUN
ajfsoa-164	77	54	.	.	PUNCT
ajfsoa-164	78	1	one	one	NUM
ajfsoa-164	78	2	milliliter	milliliter	NOUN
ajfsoa-164	78	3	of	of	ADP
ajfsoa-164	78	4	each	each	DET
ajfsoa-164	78	5	dilution	dilution	NOUN
ajfsoa-164	78	6	was	be	AUX
ajfsoa-164	78	7	pour	pour	NOUN
ajfsoa-164	78	8	plated	plate	VERB
ajfsoa-164	78	9	in	in	ADP
ajfsoa-164	78	10	sterile	sterile	ADJ
ajfsoa-164	78	11	petri	petri	ADJ
ajfsoa-164	78	12	dishes	dish	NOUN
ajfsoa-164	78	13	,	,	PUNCT
ajfsoa-164	78	14	using	use	VERB
ajfsoa-164	78	15	the	the	DET
ajfsoa-164	78	16	plate	plate	NOUN
ajfsoa-164	78	17	count	count	NOUN
ajfsoa-164	78	18	agar	agar	NOUN
ajfsoa-164	78	19	(	(	PUNCT
ajfsoa-164	78	20	pca	pca	PROPN
ajfsoa-164	78	21	,	,	PUNCT
ajfsoa-164	78	22	oxoid	oxoid	PROPN
ajfsoa-164	78	23	)	)	PUNCT
ajfsoa-164	78	24	,	,	PUNCT
ajfsoa-164	78	25	incubated	incubate	VERB
ajfsoa-164	78	26	at	at	ADP
ajfsoa-164	78	27	37	37	NUM
ajfsoa-164	78	28	o	o	NOUN
ajfsoa-164	78	29	c	c	NOUN
ajfsoa-164	78	30	for	for	ADP
ajfsoa-164	78	31	24	24	NUM
ajfsoa-164	78	32	36	36	NUM
ajfsoa-164	78	33	h.	h.	NOUN
ajfsoa-164	78	34	counts	count	NOUN
ajfsoa-164	78	35	of	of	ADP
ajfsoa-164	78	36	visible	visible	ADJ
ajfsoa-164	78	37	colonies	colony	NOUN
ajfsoa-164	78	38	were	be	AUX
ajfsoa-164	78	39	made	make	VERB
ajfsoa-164	78	40	and	and	CCONJ
ajfsoa-164	78	41	expressed	express	VERB
ajfsoa-164	78	42	as	as	ADP
ajfsoa-164	78	43	log	log	NOUN
ajfsoa-164	78	44	cfu	cfu	PROPN
ajfsoa-164	78	45	/	/	SYM
ajfsoa-164	78	46	g	g	NOUN
ajfsoa-164	78	47	sample	sample	NOUN
ajfsoa-164	78	48	.	.	PUNCT
ajfsoa-164	79	1	results	result	NOUN
ajfsoa-164	79	2	and	and	CCONJ
ajfsoa-164	79	3	discussion	discussion	VERB
ajfsoa-164	79	4	the	the	DET
ajfsoa-164	79	5	proximate	proximate	NOUN
ajfsoa-164	79	6	composition	composition	NOUN
ajfsoa-164	79	7	and	and	CCONJ
ajfsoa-164	79	8	aerobic	aerobic	ADJ
ajfsoa-164	79	9	plate	plate	NOUN
ajfsoa-164	79	10	count	count	NOUN
ajfsoa-164	79	11	(	(	PUNCT
ajfsoa-164	79	12	apc	apc	PROPN
ajfsoa-164	79	13	)	)	PUNCT
ajfsoa-164	79	14	of	of	ADP
ajfsoa-164	79	15	the	the	DET
ajfsoa-164	79	16	whole	whole	ADJ
ajfsoa-164	79	17	wheat	wheat	NOUN
ajfsoa-164	79	18	biscuits	biscuit	NOUN
ajfsoa-164	79	19	(	(	PUNCT
ajfsoa-164	79	20	wwb	wwb	X
ajfsoa-164	79	21	)	)	PUNCT
ajfsoa-164	79	22	and	and	CCONJ
ajfsoa-164	79	23	breadfruit	breadfruit	NOUN
ajfsoa-164	79	24	supplemented	supplement	VERB
ajfsoa-164	79	25	biscuits	biscuit	NOUN
ajfsoa-164	79	26	(	(	PUNCT
ajfsoa-164	79	27	bsb	bsb	PROPN
ajfsoa-164	79	28	)	)	PUNCT
ajfsoa-164	79	29	samples	sample	NOUN
ajfsoa-164	79	30	are	be	AUX
ajfsoa-164	79	31	as	as	ADP
ajfsoa-164	79	32	presented	present	VERB
ajfsoa-164	79	33	in	in	ADP
ajfsoa-164	79	34	table	table	NOUN
ajfsoa-164	79	35	1	1	NUM
ajfsoa-164	79	36	.	.	PUNCT
ajfsoa-164	80	1	the	the	DET
ajfsoa-164	80	2	crude	crude	ADJ
ajfsoa-164	80	3	protein	protein	NOUN
ajfsoa-164	80	4	decreased	decrease	VERB
ajfsoa-164	80	5	with	with	ADP
ajfsoa-164	80	6	increase	increase	NOUN
ajfsoa-164	80	7	in	in	ADP
ajfsoa-164	80	8	the	the	DET
ajfsoa-164	80	9	proportion	proportion	NOUN
ajfsoa-164	80	10	of	of	ADP
ajfsoa-164	80	11	the	the	DET
ajfsoa-164	80	12	breadfruit	breadfruit	PROPN
ajfsoa-164	80	13	flour	flour	NOUN
ajfsoa-164	80	14	(	(	PUNCT
ajfsoa-164	80	15	bf	bf	NOUN
ajfsoa-164	80	16	)	)	PUNCT
ajfsoa-164	80	17	level	level	NOUN
ajfsoa-164	80	18	in	in	ADP
ajfsoa-164	80	19	the	the	DET
ajfsoa-164	80	20	biscuit	biscuit	NOUN
ajfsoa-164	80	21	samples	sample	NOUN
ajfsoa-164	80	22	.	.	PUNCT
ajfsoa-164	81	1	the	the	DET
ajfsoa-164	81	2	highest	high	ADJ
ajfsoa-164	81	3	crude	crude	ADJ
ajfsoa-164	81	4	protein	protein	NOUN
ajfsoa-164	81	5	(	(	PUNCT
ajfsoa-164	81	6	%	%	NOUN
ajfsoa-164	81	7	)	)	PUNCT
ajfsoa-164	81	8	of	of	ADP
ajfsoa-164	81	9	12.50	12.50	NUM
ajfsoa-164	81	10	was	be	AUX
ajfsoa-164	81	11	recorded	record	VERB
ajfsoa-164	81	12	for	for	ADP
ajfsoa-164	81	13	the	the	DET
ajfsoa-164	81	14	wwb	wwb	NOUN
ajfsoa-164	81	15	(	(	PUNCT
ajfsoa-164	81	16	that	that	PRON
ajfsoa-164	81	17	is	is	ADV
ajfsoa-164	81	18	,	,	PUNCT
ajfsoa-164	81	19	0	0	NUM
ajfsoa-164	81	20	%	%	NOUN
ajfsoa-164	81	21	bf	bf	NOUN
ajfsoa-164	81	22	level	level	NOUN
ajfsoa-164	81	23	)	)	PUNCT
ajfsoa-164	81	24	and	and	CCONJ
ajfsoa-164	81	25	this	this	DET
ajfsoa-164	81	26	value	value	NOUN
ajfsoa-164	81	27	decreased	decrease	VERB
ajfsoa-164	81	28	gradually	gradually	ADV
ajfsoa-164	81	29	to	to	ADP
ajfsoa-164	81	30	the	the	DET
ajfsoa-164	81	31	lowest	low	ADJ
ajfsoa-164	81	32	value	value	NOUN
ajfsoa-164	81	33	of	of	ADP
ajfsoa-164	81	34	11.54	11.54	NUM
ajfsoa-164	81	35	recorded	record	VERB
ajfsoa-164	81	36	for	for	ADP
ajfsoa-164	81	37	the	the	DET
ajfsoa-164	81	38	25	25	NUM
ajfsoa-164	81	39	%	%	NOUN
ajfsoa-164	81	40	bsb	bsb	NOUN
ajfsoa-164	81	41	.	.	PUNCT
ajfsoa-164	82	1	the	the	DET
ajfsoa-164	82	2	protein	protein	NOUN
ajfsoa-164	82	3	content	content	NOUN
ajfsoa-164	82	4	of	of	ADP
ajfsoa-164	82	5	wheat	wheat	NOUN
ajfsoa-164	82	6	has	have	AUX
ajfsoa-164	82	7	been	be	AUX
ajfsoa-164	82	8	reported	report	VERB
ajfsoa-164	82	9	to	to	PART
ajfsoa-164	82	10	be	be	AUX
ajfsoa-164	82	11	higher	high	ADJ
ajfsoa-164	82	12	than	than	ADP
ajfsoa-164	82	13	its	its	PRON
ajfsoa-164	82	14	breadfruit	breadfruit	NOUN
ajfsoa-164	82	15	counterpart	counterpart	NOUN
ajfsoa-164	82	16	and	and	CCONJ
ajfsoa-164	82	17	this	this	PRON
ajfsoa-164	82	18	could	could	AUX
ajfsoa-164	82	19	be	be	AUX
ajfsoa-164	82	20	responsible	responsible	ADJ
ajfsoa-164	82	21	for	for	ADP
ajfsoa-164	82	22	the	the	DET
ajfsoa-164	82	23	lower	low	ADJ
ajfsoa-164	82	24	values	value	NOUN
ajfsoa-164	82	25	of	of	ADP
ajfsoa-164	82	26	crude	crude	ADJ
ajfsoa-164	82	27	proteins	protein	NOUN
ajfsoa-164	82	28	in	in	ADP
ajfsoa-164	82	29	the	the	DET
ajfsoa-164	82	30	biscuit	biscuit	NOUN
ajfsoa-164	82	31	samples	sample	NOUN
ajfsoa-164	82	32	,	,	PUNCT
ajfsoa-164	82	33	as	as	ADP
ajfsoa-164	82	34	the	the	DET
ajfsoa-164	82	35	amount	amount	NOUN
ajfsoa-164	82	36	of	of	ADP
ajfsoa-164	82	37	breadfruit	breadfruit	NOUN
ajfsoa-164	82	38	flour	flour	NOUN
ajfsoa-164	82	39	increases	increase	NOUN
ajfsoa-164	82	40	(	(	PUNCT
ajfsoa-164	82	41	morton	morton	PROPN
ajfsoa-164	82	42	and	and	CCONJ
ajfsoa-164	82	43	miami	miami	PROPN
ajfsoa-164	82	44	,	,	PUNCT
ajfsoa-164	82	45	1987	1987	NUM
ajfsoa-164	82	46	;	;	PUNCT
ajfsoa-164	82	47	asiedu	asiedu	PROPN
ajfsoa-164	82	48	,	,	PUNCT
ajfsoa-164	82	49	1989	1989	NUM
ajfsoa-164	82	50	;	;	PUNCT
ajfsoa-164	82	51	udio	udio	NOUN
ajfsoa-164	82	52	et	et	PROPN
ajfsoa-164	82	53	al	al	PROPN
ajfsoa-164	82	54	.	.	PROPN
ajfsoa-164	82	55	,	,	PUNCT
ajfsoa-164	82	56	2003	2003	NUM
ajfsoa-164	82	57	)	)	PUNCT
ajfsoa-164	82	58	.	.	PUNCT
ajfsoa-164	83	1	the	the	DET
ajfsoa-164	83	2	crude	crude	ADJ
ajfsoa-164	83	3	fibre	fibre	NOUN
ajfsoa-164	83	4	(	(	PUNCT
ajfsoa-164	83	5	%	%	INTJ
ajfsoa-164	83	6	)	)	PUNCT
ajfsoa-164	83	7	ranged	range	VERB
ajfsoa-164	83	8	between	between	ADP
ajfsoa-164	83	9	1.03	1.03	NUM
ajfsoa-164	83	10	and	and	CCONJ
ajfsoa-164	83	11	4.98	4.98	NUM
ajfsoa-164	83	12	and	and	CCONJ
ajfsoa-164	83	13	this	this	PRON
ajfsoa-164	83	14	showed	show	VERB
ajfsoa-164	83	15	a	a	DET
ajfsoa-164	83	16	corresponding	corresponding	ADJ
ajfsoa-164	83	17	increase	increase	NOUN
ajfsoa-164	83	18	with	with	ADP
ajfsoa-164	83	19	increase	increase	NOUN
ajfsoa-164	83	20	in	in	ADP
ajfsoa-164	83	21	the	the	DET
ajfsoa-164	83	22	proportion	proportion	NOUN
ajfsoa-164	83	23	of	of	ADP
ajfsoa-164	83	24	breadfruit	breadfruit	NOUN
ajfsoa-164	83	25	flour	flour	NOUN
ajfsoa-164	83	26	.	.	PUNCT
ajfsoa-164	84	1	breadfruit	breadfruit	PROPN
ajfsoa-164	84	2	has	have	VERB
ajfsoa-164	84	3	relatively	relatively	ADV
ajfsoa-164	84	4	higher	high	ADJ
ajfsoa-164	84	5	crude	crude	ADJ
ajfsoa-164	84	6	fibre	fibre	NOUN
ajfsoa-164	84	7	than	than	ADP
ajfsoa-164	84	8	wheat	wheat	NOUN
ajfsoa-164	84	9	and	and	CCONJ
ajfsoa-164	84	10	this	this	PRON
ajfsoa-164	84	11	could	could	AUX
ajfsoa-164	84	12	justify	justify	VERB
ajfsoa-164	84	13	the	the	DET
ajfsoa-164	84	14	result	result	NOUN
ajfsoa-164	84	15	obtained	obtain	VERB
ajfsoa-164	84	16	for	for	ADP
ajfsoa-164	84	17	the	the	DET
ajfsoa-164	84	18	different	different	ADJ
ajfsoa-164	84	19	biscuit	biscuit	NOUN
ajfsoa-164	84	20	samples	sample	NOUN
ajfsoa-164	84	21	.	.	PUNCT
ajfsoa-164	85	1	this	this	DET
ajfsoa-164	85	2	observation	observation	NOUN
ajfsoa-164	85	3	is	be	AUX
ajfsoa-164	85	4	in	in	ADP
ajfsoa-164	85	5	support	support	NOUN
ajfsoa-164	85	6	of	of	ADP
ajfsoa-164	85	7	the	the	DET
ajfsoa-164	85	8	findings	finding	NOUN
ajfsoa-164	85	9	of	of	ADP
ajfsoa-164	85	10	esuoso	esuoso	NOUN
ajfsoa-164	85	11	and	and	CCONJ
ajfsoa-164	85	12	bamiro	bamiro	NOUN
ajfsoa-164	85	13	(	(	PUNCT
ajfsoa-164	85	14	1995	1995	NUM
ajfsoa-164	85	15	)	)	PUNCT
ajfsoa-164	85	16	as	as	ADV
ajfsoa-164	85	17	well	well	ADV
ajfsoa-164	85	18	as	as	ADP
ajfsoa-164	85	19	amusa	amusa	ADJ
ajfsoa-164	85	20	and	and	CCONJ
ajfsoa-164	85	21	co	co	NOUN
ajfsoa-164	85	22	-	-	NOUN
ajfsoa-164	85	23	workers	worker	NOUN
ajfsoa-164	85	24	(	(	PUNCT
ajfsoa-164	85	25	2002	2002	NUM
ajfsoa-164	85	26	)	)	PUNCT
ajfsoa-164	85	27	.	.	PUNCT
ajfsoa-164	86	1	crude	crude	ADJ
ajfsoa-164	86	2	fibre	fibre	NOUN
ajfsoa-164	86	3	is	be	AUX
ajfsoa-164	86	4	known	know	VERB
ajfsoa-164	86	5	to	to	PART
ajfsoa-164	86	6	aid	aid	VERB
ajfsoa-164	86	7	the	the	DET
ajfsoa-164	86	8	digestive	digestive	ADJ
ajfsoa-164	86	9	system	system	NOUN
ajfsoa-164	86	10	of	of	ADP
ajfsoa-164	86	11	human	human	ADJ
ajfsoa-164	86	12	(	(	PUNCT
ajfsoa-164	86	13	ihekoronye	ihekoronye	NOUN
ajfsoa-164	86	14	and	and	CCONJ
ajfsoa-164	86	15	ngoddy	ngoddy	NOUN
ajfsoa-164	86	16	,	,	PUNCT
ajfsoa-164	86	17	1985	1985	NUM
ajfsoa-164	86	18	)	)	PUNCT
ajfsoa-164	86	19	,	,	PUNCT
ajfsoa-164	86	20	indicating	indicate	VERB
ajfsoa-164	86	21	that	that	SCONJ
ajfsoa-164	86	22	the	the	DET
ajfsoa-164	86	23	bsbs	bsbs	NOUN
ajfsoa-164	86	24	could	could	AUX
ajfsoa-164	86	25	attract	attract	VERB
ajfsoa-164	86	26	good	good	ADJ
ajfsoa-164	86	27	acceptability	acceptability	NOUN
ajfsoa-164	86	28	by	by	ADP
ajfsoa-164	86	29	many	many	ADJ
ajfsoa-164	86	30	people	people	NOUN
ajfsoa-164	86	31	as	as	ADV
ajfsoa-164	86	32	well	well	ADV
ajfsoa-164	86	33	as	as	ADP
ajfsoa-164	86	34	health	health	NOUN
ajfsoa-164	86	35	organizations	organization	NOUN
ajfsoa-164	86	36	.	.	PUNCT
ajfsoa-164	87	1	the	the	DET
ajfsoa-164	87	2	fat	fat	ADJ
ajfsoa-164	87	3	content	content	NOUN
ajfsoa-164	87	4	(	(	PUNCT
ajfsoa-164	87	5	%	%	INTJ
ajfsoa-164	87	6	)	)	PUNCT
ajfsoa-164	87	7	of	of	ADP
ajfsoa-164	87	8	the	the	DET
ajfsoa-164	87	9	biscuits	biscuit	NOUN
ajfsoa-164	87	10	followed	follow	VERB
ajfsoa-164	87	11	the	the	DET
ajfsoa-164	87	12	same	same	ADJ
ajfsoa-164	87	13	trend	trend	NOUN
ajfsoa-164	87	14	with	with	ADP
ajfsoa-164	87	15	crude	crude	ADJ
ajfsoa-164	87	16	protein	protein	NOUN
ajfsoa-164	87	17	,	,	PUNCT
ajfsoa-164	87	18	though	though	SCONJ
ajfsoa-164	87	19	the	the	DET
ajfsoa-164	87	20	incremental	incremental	ADJ
ajfsoa-164	87	21	values	value	NOUN
ajfsoa-164	87	22	were	be	AUX
ajfsoa-164	87	23	minimal	minimal	ADJ
ajfsoa-164	87	24	.	.	PUNCT
ajfsoa-164	88	1	the	the	DET
ajfsoa-164	88	2	highest	high	ADJ
ajfsoa-164	88	3	value	value	NOUN
ajfsoa-164	88	4	of	of	ADP
ajfsoa-164	88	5	26.50	26.50	NUM
ajfsoa-164	88	6	was	be	AUX
ajfsoa-164	88	7	recorded	record	VERB
ajfsoa-164	88	8	for	for	ADP
ajfsoa-164	88	9	the	the	DET
ajfsoa-164	88	10	wwb	wwb	PROPN
ajfsoa-164	88	11	while	while	SCONJ
ajfsoa-164	88	12	lowest	low	ADJ
ajfsoa-164	88	13	value	value	NOUN
ajfsoa-164	88	14	of	of	ADP
ajfsoa-164	88	15	24.15	24.15	NUM
ajfsoa-164	88	16	was	be	AUX
ajfsoa-164	88	17	obtained	obtain	VERB
ajfsoa-164	88	18	for	for	ADP
ajfsoa-164	88	19	the	the	DET
ajfsoa-164	88	20	25	25	NUM
ajfsoa-164	88	21	%	%	NOUN
ajfsoa-164	88	22	bsb	bsb	PROPN
ajfsoa-164	88	23	.	.	PUNCT
ajfsoa-164	89	1	fat	fat	PROPN
ajfsoa-164	89	2	plays	play	VERB
ajfsoa-164	89	3	a	a	DET
ajfsoa-164	89	4	significant	significant	ADJ
ajfsoa-164	89	5	role	role	NOUN
ajfsoa-164	89	6	in	in	ADP
ajfsoa-164	89	7	the	the	DET
ajfsoa-164	89	8	shelf	shelf	NOUN
ajfsoa-164	89	9	life	life	NOUN
ajfsoa-164	89	10	of	of	ADP
ajfsoa-164	89	11	food	food	NOUN
ajfsoa-164	89	12	products	product	NOUN
ajfsoa-164	89	13	and	and	CCONJ
ajfsoa-164	89	14	as	as	ADP
ajfsoa-164	89	15	such	such	ADJ
ajfsoa-164	89	16	relatively	relatively	ADV
ajfsoa-164	89	17	high	high	ADJ
ajfsoa-164	89	18	fat	fat	ADJ
ajfsoa-164	89	19	content	content	NOUN
ajfsoa-164	89	20	could	could	AUX
ajfsoa-164	89	21	be	be	AUX
ajfsoa-164	89	22	undesirable	undesirable	ADJ
ajfsoa-164	89	23	in	in	ADP
ajfsoa-164	89	24	baked	bake	VERB
ajfsoa-164	89	25	food	food	NOUN
ajfsoa-164	89	26	products	product	NOUN
ajfsoa-164	89	27	.	.	PUNCT
ajfsoa-164	90	1	this	this	PRON
ajfsoa-164	90	2	is	be	AUX
ajfsoa-164	90	3	because	because	SCONJ
ajfsoa-164	90	4	fat	fat	NOUN
ajfsoa-164	90	5	can	can	AUX
ajfsoa-164	90	6	promote	promote	VERB
ajfsoa-164	90	7	rancidity	rancidity	NOUN
ajfsoa-164	90	8	in	in	ADP
ajfsoa-164	90	9	foods	food	NOUN
ajfsoa-164	90	10	,	,	PUNCT
ajfsoa-164	90	11	leading	lead	VERB
ajfsoa-164	90	12	to	to	ADP
ajfsoa-164	90	13	development	development	NOUN
ajfsoa-164	90	14	of	of	ADP
ajfsoa-164	90	15	unpleasant	unpleasant	ADJ
ajfsoa-164	90	16	and	and	CCONJ
ajfsoa-164	90	17	odorous	odorous	ADJ
ajfsoa-164	90	18	compounds	compound	NOUN
ajfsoa-164	90	19	(	(	PUNCT
ajfsoa-164	90	20	ihekoronye	ihekoronye	NOUN
ajfsoa-164	90	21	and	and	CCONJ
ajfsoa-164	90	22	ngoddy	ngoddy	NOUN
ajfsoa-164	90	23	,	,	PUNCT
ajfsoa-164	90	24	1985	1985	NUM
ajfsoa-164	90	25	)	)	PUNCT
ajfsoa-164	90	26	.	.	PUNCT
ajfsoa-164	91	1	the	the	DET
ajfsoa-164	91	2	values	value	NOUN
ajfsoa-164	91	3	obtained	obtain	VERB
ajfsoa-164	91	4	for	for	ADP
ajfsoa-164	91	5	the	the	DET
ajfsoa-164	91	6	ash	ash	NOUN
ajfsoa-164	91	7	contents	content	NOUN
ajfsoa-164	91	8	indicated	indicate	VERB
ajfsoa-164	91	9	that	that	SCONJ
ajfsoa-164	91	10	the	the	DET
ajfsoa-164	91	11	25%bsb	25%bsb	NOUN
ajfsoa-164	91	12	had	have	VERB
ajfsoa-164	91	13	the	the	DET
ajfsoa-164	91	14	highest	high	ADJ
ajfsoa-164	91	15	value	value	NOUN
ajfsoa-164	91	16	of	of	ADP
ajfsoa-164	91	17	6.78	6.78	NUM
ajfsoa-164	91	18	.	.	PUNCT
ajfsoa-164	92	1	the	the	DET
ajfsoa-164	92	2	ash	ash	NOUN
ajfsoa-164	92	3	contents	content	NOUN
ajfsoa-164	92	4	were	be	AUX
ajfsoa-164	92	5	observed	observe	VERB
ajfsoa-164	92	6	to	to	PART
ajfsoa-164	92	7	decrease	decrease	VERB
ajfsoa-164	92	8	with	with	ADP
ajfsoa-164	92	9	the	the	DET
ajfsoa-164	92	10	percentage	percentage	NOUN
ajfsoa-164	92	11	decrease	decrease	NOUN
ajfsoa-164	92	12	in	in	ADP
ajfsoa-164	92	13	the	the	DET
ajfsoa-164	92	14	bf	bf	NOUN
ajfsoa-164	92	15	level	level	NOUN
ajfsoa-164	92	16	.	.	PUNCT
ajfsoa-164	93	1	breadfruit	breadfruit	NOUN
ajfsoa-164	93	2	contains	contain	VERB
ajfsoa-164	93	3	comparatively	comparatively	ADV
ajfsoa-164	93	4	higher	high	ADJ
ajfsoa-164	93	5	ash	ash	NOUN
ajfsoa-164	93	6	content	content	NOUN
ajfsoa-164	93	7	than	than	ADP
ajfsoa-164	93	8	wheat	wheat	NOUN
ajfsoa-164	93	9	(	(	PUNCT
ajfsoa-164	93	10	ragone	ragone	NOUN
ajfsoa-164	93	11	,	,	PUNCT
ajfsoa-164	93	12	1997	1997	NUM
ajfsoa-164	93	13	)	)	PUNCT
ajfsoa-164	93	14	and	and	CCONJ
ajfsoa-164	93	15	this	this	PRON
ajfsoa-164	93	16	could	could	AUX
ajfsoa-164	93	17	be	be	AUX
ajfsoa-164	93	18	responsible	responsible	ADJ
ajfsoa-164	93	19	for	for	ADP
ajfsoa-164	93	20	the	the	DET
ajfsoa-164	93	21	higher	high	ADJ
ajfsoa-164	93	22	ash	ash	NOUN
ajfsoa-164	93	23	contents	content	NOUN
ajfsoa-164	93	24	recoded	recode	VERB
ajfsoa-164	93	25	for	for	ADP
ajfsoa-164	93	26	the	the	DET
ajfsoa-164	93	27	bsbs	bsbs	NOUN
ajfsoa-164	93	28	than	than	ADP
ajfsoa-164	93	29	the	the	DET
ajfsoa-164	93	30	wwb	wwb	NOUN
ajfsoa-164	93	31	counterparts	counterpart	NOUN
ajfsoa-164	93	32	.	.	PUNCT
ajfsoa-164	94	1	it	it	PRON
ajfsoa-164	94	2	then	then	ADV
ajfsoa-164	94	3	follows	follow	VERB
ajfsoa-164	94	4	that	that	SCONJ
ajfsoa-164	94	5	incorporation	incorporation	NOUN
ajfsoa-164	94	6	of	of	ADP
ajfsoa-164	94	7	breadfruit	breadfruit	NOUN
ajfsoa-164	94	8	flour	flour	NOUN
ajfsoa-164	94	9	in	in	ADP
ajfsoa-164	94	10	the	the	DET
ajfsoa-164	94	11	process	process	NOUN
ajfsoa-164	94	12	of	of	ADP
ajfsoa-164	94	13	biscuit	biscuit	NOUN
ajfsoa-164	94	14	making	making	NOUN
ajfsoa-164	94	15	could	could	AUX
ajfsoa-164	94	16	enhance	enhance	VERB
ajfsoa-164	94	17	the	the	DET
ajfsoa-164	94	18	mineral	mineral	NOUN
ajfsoa-164	94	19	intake	intake	NOUN
ajfsoa-164	94	20	of	of	ADP
ajfsoa-164	94	21	many	many	ADJ
ajfsoa-164	94	22	people	people	NOUN
ajfsoa-164	94	23	,	,	PUNCT
ajfsoa-164	94	24	as	as	SCONJ
ajfsoa-164	94	25	ash	ash	NOUN
ajfsoa-164	94	26	is	be	AUX
ajfsoa-164	94	27	indicative	indicative	ADJ
ajfsoa-164	94	28	of	of	ADP
ajfsoa-164	94	29	the	the	DET
ajfsoa-164	94	30	amount	amount	NOUN
ajfsoa-164	94	31	of	of	ADP
ajfsoa-164	94	32	minerals	mineral	NOUN
ajfsoa-164	94	33	contained	contain	VERB
ajfsoa-164	94	34	in	in	ADP
ajfsoa-164	94	35	any	any	DET
ajfsoa-164	94	36	food	food	NOUN
ajfsoa-164	94	37	sample	sample	NOUN
ajfsoa-164	94	38	.	.	PUNCT
ajfsoa-164	95	1	the	the	DET
ajfsoa-164	95	2	moisture	moisture	NOUN
ajfsoa-164	95	3	contents	content	NOUN
ajfsoa-164	95	4	of	of	ADP
ajfsoa-164	95	5	the	the	DET
ajfsoa-164	95	6	biscuits	biscuit	NOUN
ajfsoa-164	95	7	ranged	range	VERB
ajfsoa-164	95	8	between	between	ADP
ajfsoa-164	95	9	11.50	11.50	NUM
ajfsoa-164	95	10	and	and	CCONJ
ajfsoa-164	95	11	11.75	11.75	NUM
ajfsoa-164	95	12	,	,	PUNCT
ajfsoa-164	95	13	with	with	ADP
ajfsoa-164	95	14	the	the	DET
ajfsoa-164	95	15	wwb	wwb	NOUN
ajfsoa-164	95	16	having	have	VERB
ajfsoa-164	95	17	the	the	DET
ajfsoa-164	95	18	highest	high	ADJ
ajfsoa-164	95	19	value	value	NOUN
ajfsoa-164	95	20	.	.	PUNCT
ajfsoa-164	96	1	these	these	DET
ajfsoa-164	96	2	values	value	NOUN
ajfsoa-164	96	3	were	be	AUX
ajfsoa-164	96	4	minimal	minimal	ADJ
ajfsoa-164	96	5	and	and	CCONJ
ajfsoa-164	96	6	may	may	AUX
ajfsoa-164	96	7	not	not	PART
ajfsoa-164	96	8	have	have	VERB
ajfsoa-164	96	9	adverse	adverse	ADJ
ajfsoa-164	96	10	effect	effect	NOUN
ajfsoa-164	96	11	on	on	ADP
ajfsoa-164	96	12	the	the	DET
ajfsoa-164	96	13	quality	quality	NOUN
ajfsoa-164	96	14	attributes	attribute	NOUN
ajfsoa-164	96	15	of	of	ADP
ajfsoa-164	96	16	the	the	DET
ajfsoa-164	96	17	product	product	NOUN
ajfsoa-164	96	18	(	(	PUNCT
ajfsoa-164	96	19	kure	kure	PROPN
ajfsoa-164	96	20	et	et	PROPN
ajfsoa-164	96	21	al	al	PROPN
ajfsoa-164	96	22	.	.	PROPN
ajfsoa-164	96	23	,	,	PUNCT
ajfsoa-164	96	24	1998	1998	NUM
ajfsoa-164	96	25	)	)	PUNCT
ajfsoa-164	96	26	.	.	PUNCT
ajfsoa-164	97	1	the	the	DET
ajfsoa-164	97	2	carbohydrate	carbohydrate	NOUN
ajfsoa-164	97	3	contents	content	NOUN
ajfsoa-164	97	4	were	be	AUX
ajfsoa-164	97	5	highest	high	ADJ
ajfsoa-164	97	6	for	for	ADP
ajfsoa-164	97	7	the	the	DET
ajfsoa-164	97	8	biscuits	biscuit	NOUN
ajfsoa-164	97	9	in	in	ADP
ajfsoa-164	97	10	terms	term	NOUN
ajfsoa-164	97	11	of	of	ADP
ajfsoa-164	97	12	all	all	DET
ajfsoa-164	97	13	proximate	proximate	NOUN
ajfsoa-164	97	14	composition	composition	NOUN
ajfsoa-164	97	15	parameters	parameter	NOUN
ajfsoa-164	97	16	(	(	PUNCT
ajfsoa-164	97	17	that	that	PRON
ajfsoa-164	97	18	is	be	AUX
ajfsoa-164	97	19	,	,	PUNCT
ajfsoa-164	97	20	crude	crude	ADJ
ajfsoa-164	97	21	protein	protein	NOUN
ajfsoa-164	97	22	,	,	PUNCT
ajfsoa-164	97	23	crude	crude	ADJ
ajfsoa-164	97	24	fibre	fibre	NOUN
ajfsoa-164	97	25	,	,	PUNCT
ajfsoa-164	97	26	ether	ether	NOUN
ajfsoa-164	97	27	extract	extract	NOUN
ajfsoa-164	97	28	,	,	PUNCT
ajfsoa-164	97	29	ash	ash	NOUN
ajfsoa-164	97	30	,	,	PUNCT
ajfsoa-164	97	31	moisture	moisture	NOUN
ajfsoa-164	97	32	and	and	CCONJ
ajfsoa-164	97	33	carbohydrate	carbohydrate	NOUN
ajfsoa-164	97	34	)	)	PUNCT
ajfsoa-164	97	35	determined	determine	VERB
ajfsoa-164	97	36	in	in	ADP
ajfsoa-164	97	37	this	this	DET
ajfsoa-164	97	38	study	study	NOUN
ajfsoa-164	97	39	.	.	PUNCT
ajfsoa-164	98	1	this	this	PRON
ajfsoa-164	98	2	was	be	AUX
ajfsoa-164	98	3	expected	expect	VERB
ajfsoa-164	98	4	as	as	ADP
ajfsoa-164	98	5	the	the	DET
ajfsoa-164	98	6	ingredients	ingredient	NOUN
ajfsoa-164	98	7	composed	compose	VERB
ajfsoa-164	98	8	of	of	ADP
ajfsoa-164	98	9	mainly	mainly	ADV
ajfsoa-164	98	10	carbohydrate	carbohydrate	VERB
ajfsoa-164	98	11	rich	rich	ADJ
ajfsoa-164	98	12	materials	material	NOUN
ajfsoa-164	98	13	,	,	PUNCT
ajfsoa-164	98	14	which	which	PRON
ajfsoa-164	98	15	are	be	AUX
ajfsoa-164	98	16	wheat	wheat	NOUN
ajfsoa-164	98	17	and	and	CCONJ
ajfsoa-164	98	18	breadfruit	breadfruit	NOUN
ajfsoa-164	98	19	flours	flour	NOUN
ajfsoa-164	98	20	.	.	PUNCT
ajfsoa-164	99	1	the	the	DET
ajfsoa-164	99	2	microbiological	microbiological	ADJ
ajfsoa-164	99	3	examination	examination	NOUN
ajfsoa-164	99	4	,	,	PUNCT
ajfsoa-164	99	5	in	in	ADP
ajfsoa-164	99	6	terms	term	NOUN
ajfsoa-164	99	7	of	of	ADP
ajfsoa-164	99	8	aerobic	aerobic	ADJ
ajfsoa-164	99	9	plate	plate	NOUN
ajfsoa-164	99	10	counts	count	NOUN
ajfsoa-164	99	11	(	(	PUNCT
ajfsoa-164	99	12	apc	apc	PROPN
ajfsoa-164	99	13	,	,	PUNCT
ajfsoa-164	99	14	cfu	cfu	PROPN
ajfsoa-164	99	15	/	/	SYM
ajfsoa-164	99	16	g	g	NOUN
ajfsoa-164	99	17	)	)	PUNCT
ajfsoa-164	99	18	,	,	PUNCT
ajfsoa-164	99	19	ranged	range	VERB
ajfsoa-164	99	20	from	from	ADP
ajfsoa-164	99	21	1.00	1.00	NUM
ajfsoa-164	99	22	to	to	ADP
ajfsoa-164	99	23	1.75	1.75	NUM
ajfsoa-164	99	24	.	.	PUNCT
ajfsoa-164	100	1	the	the	DET
ajfsoa-164	100	2	counts	count	NOUN
ajfsoa-164	100	3	were	be	AUX
ajfsoa-164	100	4	minimal	minimal	ADJ
ajfsoa-164	100	5	and	and	CCONJ
ajfsoa-164	100	6	are	be	AUX
ajfsoa-164	100	7	within	within	ADP
ajfsoa-164	100	8	acceptable	acceptable	ADJ
ajfsoa-164	100	9	limits	limit	NOUN
ajfsoa-164	100	10	(	(	PUNCT
ajfsoa-164	100	11	fawole	fawole	NOUN
ajfsoa-164	100	12	and	and	CCONJ
ajfsoa-164	100	13	oso	oso	PROPN
ajfsoa-164	100	14	,	,	PUNCT
ajfsoa-164	100	15	1988	1988	NUM
ajfsoa-164	100	16	)	)	PUNCT
ajfsoa-164	100	17	.	.	PUNCT
ajfsoa-164	101	1	microorganisms	microorganism	NOUN
ajfsoa-164	101	2	play	play	VERB
ajfsoa-164	101	3	significant	significant	ADJ
ajfsoa-164	101	4	role	role	NOUN
ajfsoa-164	101	5	in	in	ADP
ajfsoa-164	101	6	the	the	DET
ajfsoa-164	101	7	determination	determination	NOUN
ajfsoa-164	101	8	of	of	ADP
ajfsoa-164	101	9	shelf	shelf	NOUN
ajfsoa-164	101	10	lives	life	NOUN
ajfsoa-164	101	11	of	of	ADP
ajfsoa-164	101	12	food	food	NOUN
ajfsoa-164	101	13	products	product	NOUN
ajfsoa-164	101	14	.	.	PUNCT
ajfsoa-164	102	1	they	they	PRON
ajfsoa-164	102	2	are	be	AUX
ajfsoa-164	102	3	usually	usually	ADV
ajfsoa-164	102	4	responsible	responsible	ADJ
ajfsoa-164	102	5	for	for	ADP
ajfsoa-164	102	6	spoilage	spoilage	NOUN
ajfsoa-164	102	7	of	of	ADP
ajfsoa-164	102	8	many	many	ADJ
ajfsoa-164	102	9	food	food	NOUN
ajfsoa-164	102	10	items	item	NOUN
ajfsoa-164	102	11	.	.	PUNCT
ajfsoa-164	103	1	a	a	DET
ajfsoa-164	103	2	high	high	ADJ
ajfsoa-164	103	3	aerobic	aerobic	ADJ
ajfsoa-164	103	4	olaoye	olaoye	NOUN
ajfsoa-164	103	5	et	et	PROPN
ajfsoa-164	103	6	al	al	PROPN
ajfsoa-164	103	7	.	.	PROPN
ajfsoa-164	103	8	189	189	NUM
ajfsoa-164	103	9	table	table	NOUN
ajfsoa-164	103	10	2	2	NUM
ajfsoa-164	103	11	.	.	X
ajfsoa-164	103	12	hedonic	hedonic	ADJ
ajfsoa-164	103	13	sensory	sensory	ADJ
ajfsoa-164	103	14	mean	mean	NOUN
ajfsoa-164	103	15	scores	score	NOUN
ajfsoa-164	103	16	of	of	ADP
ajfsoa-164	103	17	the	the	DET
ajfsoa-164	103	18	whole	whole	ADJ
ajfsoa-164	103	19	wheat	wheat	NOUN
ajfsoa-164	103	20	and	and	CCONJ
ajfsoa-164	103	21	breadfruit	breadfruit	NOUN
ajfsoa-164	103	22	-	-	PUNCT
ajfsoa-164	103	23	wheat	wheat	NOUN
ajfsoa-164	103	24	composite	composite	ADJ
ajfsoa-164	103	25	biscuit	biscuit	NOUN
ajfsoa-164	103	26	samples	sample	NOUN
ajfsoa-164	103	27	attribute	attribute	NOUN
ajfsoa-164	103	28	/	/	SYM
ajfsoa-164	103	29	biscuit	biscuit	NOUN
ajfsoa-164	103	30	sample	sample	NOUN
ajfsoa-164	103	31	a	a	DET
ajfsoa-164	103	32	b	b	NOUN
ajfsoa-164	103	33	c	c	NOUN
ajfsoa-164	103	34	d	d	X
ajfsoa-164	103	35	e	e	X
ajfsoa-164	103	36	f	f	PROPN
ajfsoa-164	103	37	crispiness	crispiness	VERB
ajfsoa-164	103	38	6.7	6.7	NUM
ajfsoa-164	103	39	a	a	DET
ajfsoa-164	103	40	6.9	6.9	NUM
ajfsoa-164	103	41	a	a	DET
ajfsoa-164	103	42	7.2	7.2	NUM
ajfsoa-164	103	43	a	a	DET
ajfsoa-164	103	44	6.8	6.8	NUM
ajfsoa-164	103	45	a	a	DET
ajfsoa-164	103	46	6.2	6.2	NUM
ajfsoa-164	103	47	ab	ab	PROPN
ajfsoa-164	103	48	5.7	5.7	NUM
ajfsoa-164	103	49	b	b	NOUN
ajfsoa-164	103	50	aroma	aroma	NOUN
ajfsoa-164	103	51	6.7	6.7	NUM
ajfsoa-164	103	52	a	a	DET
ajfsoa-164	103	53	7.0	7.0	NUM
ajfsoa-164	103	54	a	a	DET
ajfsoa-164	103	55	7.2	7.2	NUM
ajfsoa-164	103	56	a	a	DET
ajfsoa-164	103	57	6.7	6.7	NUM
ajfsoa-164	103	58	a	a	DET
ajfsoa-164	103	59	6.2	6.2	NUM
ajfsoa-164	103	60	ab	ab	PROPN
ajfsoa-164	103	61	5.6	5.6	NUM
ajfsoa-164	103	62	b	b	NOUN
ajfsoa-164	103	63	texture	texture	NOUN
ajfsoa-164	103	64	6.8	6.8	NUM
ajfsoa-164	103	65	a	a	DET
ajfsoa-164	103	66	6.8	6.8	NUM
ajfsoa-164	103	67	a	a	DET
ajfsoa-164	103	68	7.1	7.1	NUM
ajfsoa-164	103	69	a	a	DET
ajfsoa-164	103	70	7.0	7.0	NUM
ajfsoa-164	103	71	a	a	DET
ajfsoa-164	103	72	6.9	6.9	NUM
ajfsoa-164	103	73	a	a	DET
ajfsoa-164	103	74	6.8	6.8	NUM
ajfsoa-164	103	75	a	a	DET
ajfsoa-164	103	76	taste	taste	NOUN
ajfsoa-164	103	77	7.1	7.1	NUM
ajfsoa-164	103	78	a	a	DET
ajfsoa-164	103	79	7.3	7.3	NUM
ajfsoa-164	103	80	a	a	DET
ajfsoa-164	103	81	7.5	7.5	NUM
ajfsoa-164	103	82	a	a	DET
ajfsoa-164	103	83	7.1	7.1	NUM
ajfsoa-164	103	84	a	a	DET
ajfsoa-164	103	85	6.6	6.6	NUM
ajfsoa-164	103	86	ab	ab	PROPN
ajfsoa-164	103	87	6.1	6.1	NUM
ajfsoa-164	103	88	b	b	NOUN
ajfsoa-164	103	89	appearance	appearance	NOUN
ajfsoa-164	103	90	7.1	7.1	NUM
ajfsoa-164	103	91	a	a	DET
ajfsoa-164	103	92	7.0	7.0	NUM
ajfsoa-164	103	93	a	a	DET
ajfsoa-164	103	94	7.3	7.3	NUM
ajfsoa-164	103	95	a	a	DET
ajfsoa-164	103	96	7.1	7.1	NUM
ajfsoa-164	103	97	a	a	DET
ajfsoa-164	103	98	6.9	6.9	NUM
ajfsoa-164	103	99	a	a	DET
ajfsoa-164	103	100	6.7	6.7	NUM
ajfsoa-164	103	101	a	a	DET
ajfsoa-164	103	102	general	general	ADJ
ajfsoa-164	103	103	acceptability	acceptability	NOUN
ajfsoa-164	103	104	6.7	6.7	NUM
ajfsoa-164	103	105	a	a	DET
ajfsoa-164	103	106	7.1	7.1	NUM
ajfsoa-164	103	107	a	a	DET
ajfsoa-164	103	108	7.2	7.2	NUM
ajfsoa-164	103	109	a	a	DET
ajfsoa-164	103	110	6.9	6.9	NUM
ajfsoa-164	103	111	a	a	DET
ajfsoa-164	103	112	6.6	6.6	NUM
ajfsoa-164	103	113	ab	ab	PROPN
ajfsoa-164	103	114	6.3	6.3	NUM
ajfsoa-164	103	115	a	a	DET
ajfsoa-164	103	116	mean	mean	ADJ
ajfsoa-164	103	117	scores	score	NOUN
ajfsoa-164	103	118	in	in	ADP
ajfsoa-164	103	119	rows	row	NOUN
ajfsoa-164	103	120	with	with	ADP
ajfsoa-164	103	121	same	same	ADJ
ajfsoa-164	103	122	letters	letter	NOUN
ajfsoa-164	103	123	are	be	AUX
ajfsoa-164	103	124	not	not	PART
ajfsoa-164	103	125	significantly	significantly	ADV
ajfsoa-164	103	126	different	different	ADJ
ajfsoa-164	103	127	(	(	PUNCT
ajfsoa-164	103	128	p<0.05	p<0.05	NOUN
ajfsoa-164	103	129	)	)	PUNCT
ajfsoa-164	103	130	.	.	PUNCT
ajfsoa-164	104	1	a	a	DET
ajfsoa-164	104	2	,	,	PUNCT
ajfsoa-164	104	3	b	b	NOUN
ajfsoa-164	104	4	,	,	PUNCT
ajfsoa-164	104	5	c	c	NOUN
ajfsoa-164	104	6	,	,	PUNCT
ajfsoa-164	104	7	d	d	NOUN
ajfsoa-164	104	8	,	,	PUNCT
ajfsoa-164	104	9	e	e	PROPN
ajfsoa-164	104	10	and	and	CCONJ
ajfsoa-164	104	11	f	f	PROPN
ajfsoa-164	104	12	are	be	AUX
ajfsoa-164	104	13	as	as	ADV
ajfsoa-164	104	14	defined	define	VERB
ajfsoa-164	104	15	in	in	ADP
ajfsoa-164	104	16	table	table	NOUN
ajfsoa-164	104	17	1	1	NUM
ajfsoa-164	104	18	plate	plate	NOUN
ajfsoa-164	104	19	count	count	NOUN
ajfsoa-164	104	20	(	(	PUNCT
ajfsoa-164	104	21	apc	apc	PROPN
ajfsoa-164	104	22	)	)	PUNCT
ajfsoa-164	104	23	could	could	AUX
ajfsoa-164	104	24	indicate	indicate	VERB
ajfsoa-164	104	25	the	the	DET
ajfsoa-164	104	26	presence	presence	NOUN
ajfsoa-164	104	27	mixed	mix	VERB
ajfsoa-164	104	28	population	population	NOUN
ajfsoa-164	104	29	of	of	ADP
ajfsoa-164	104	30	microorganisms	microorganism	NOUN
ajfsoa-164	104	31	,	,	PUNCT
ajfsoa-164	104	32	which	which	PRON
ajfsoa-164	104	33	may	may	AUX
ajfsoa-164	104	34	consist	consist	VERB
ajfsoa-164	104	35	of	of	ADP
ajfsoa-164	104	36	spoilage	spoilage	NOUN
ajfsoa-164	104	37	types	type	NOUN
ajfsoa-164	104	38	.	.	PUNCT
ajfsoa-164	105	1	limits	limit	NOUN
ajfsoa-164	105	2	of	of	ADP
ajfsoa-164	105	3	microbial	microbial	ADJ
ajfsoa-164	105	4	counts	count	NOUN
ajfsoa-164	105	5	have	have	AUX
ajfsoa-164	105	6	been	be	AUX
ajfsoa-164	105	7	recommendded	recommendde	VERB
ajfsoa-164	105	8	in	in	ADP
ajfsoa-164	105	9	most	most	ADJ
ajfsoa-164	105	10	foods	food	NOUN
ajfsoa-164	105	11	to	to	PART
ajfsoa-164	105	12	keep	keep	VERB
ajfsoa-164	105	13	them	they	PRON
ajfsoa-164	105	14	safe	safe	ADJ
ajfsoa-164	105	15	for	for	ADP
ajfsoa-164	105	16	consumption	consumption	NOUN
ajfsoa-164	105	17	(	(	PUNCT
ajfsoa-164	105	18	porter	porter	NOUN
ajfsoa-164	105	19	,	,	PUNCT
ajfsoa-164	105	20	1978	1978	NUM
ajfsoa-164	105	21	)	)	PUNCT
ajfsoa-164	105	22	.	.	PUNCT
ajfsoa-164	106	1	the	the	DET
ajfsoa-164	106	2	product	product	NOUN
ajfsoa-164	106	3	should	should	AUX
ajfsoa-164	106	4	however	however	ADV
ajfsoa-164	106	5	be	be	AUX
ajfsoa-164	106	6	well	well	ADV
ajfsoa-164	106	7	kept	keep	VERB
ajfsoa-164	106	8	after	after	ADP
ajfsoa-164	106	9	processing	process	VERB
ajfsoa-164	106	10	in	in	ADP
ajfsoa-164	106	11	suitable	suitable	ADJ
ajfsoa-164	106	12	packaging	packaging	NOUN
ajfsoa-164	106	13	materials	material	NOUN
ajfsoa-164	106	14	capable	capable	ADJ
ajfsoa-164	106	15	of	of	ADP
ajfsoa-164	106	16	preventing	prevent	VERB
ajfsoa-164	106	17	contamination	contamination	NOUN
ajfsoa-164	106	18	and	and	CCONJ
ajfsoa-164	106	19	hence	hence	ADV
ajfsoa-164	106	20	subsequent	subsequent	ADJ
ajfsoa-164	106	21	proliferation	proliferation	NOUN
ajfsoa-164	106	22	of	of	ADP
ajfsoa-164	106	23	spoilage	spoilage	NOUN
ajfsoa-164	106	24	microorganisms	microorganism	NOUN
ajfsoa-164	106	25	.	.	PUNCT
ajfsoa-164	107	1	the	the	DET
ajfsoa-164	107	2	sensory	sensory	ADJ
ajfsoa-164	107	3	hedonic	hedonic	ADJ
ajfsoa-164	107	4	mean	mean	NOUN
ajfsoa-164	107	5	scores	score	NOUN
ajfsoa-164	107	6	of	of	ADP
ajfsoa-164	107	7	the	the	DET
ajfsoa-164	107	8	bread	bread	NOUN
ajfsoa-164	107	9	samples	sample	NOUN
ajfsoa-164	107	10	are	be	AUX
ajfsoa-164	107	11	shown	show	VERB
ajfsoa-164	107	12	in	in	ADP
ajfsoa-164	107	13	table	table	NOUN
ajfsoa-164	107	14	2	2	NUM
ajfsoa-164	107	15	.	.	PUNCT
ajfsoa-164	108	1	the	the	DET
ajfsoa-164	108	2	mean	mean	ADJ
ajfsoa-164	108	3	scores	score	NOUN
ajfsoa-164	108	4	decreased	decrease	VERB
ajfsoa-164	108	5	with	with	ADP
ajfsoa-164	108	6	increase	increase	NOUN
ajfsoa-164	108	7	in	in	ADP
ajfsoa-164	108	8	the	the	DET
ajfsoa-164	108	9	proportion	proportion	NOUN
ajfsoa-164	108	10	of	of	ADP
ajfsoa-164	108	11	bf	bf	NOUN
ajfsoa-164	108	12	in	in	ADP
ajfsoa-164	108	13	all	all	DET
ajfsoa-164	108	14	biscuit	biscuit	NOUN
ajfsoa-164	108	15	samples	sample	NOUN
ajfsoa-164	108	16	in	in	ADP
ajfsoa-164	108	17	terms	term	NOUN
ajfsoa-164	108	18	of	of	ADP
ajfsoa-164	108	19	all	all	DET
ajfsoa-164	108	20	the	the	DET
ajfsoa-164	108	21	sensory	sensory	ADJ
ajfsoa-164	108	22	attributes	attribute	NOUN
ajfsoa-164	108	23	tested	test	VERB
ajfsoa-164	108	24	.	.	PUNCT
ajfsoa-164	109	1	the	the	DET
ajfsoa-164	109	2	analysis	analysis	NOUN
ajfsoa-164	109	3	of	of	ADP
ajfsoa-164	109	4	variance	variance	NOUN
ajfsoa-164	109	5	showed	show	VERB
ajfsoa-164	109	6	that	that	SCONJ
ajfsoa-164	109	7	the	the	DET
ajfsoa-164	109	8	bsbs	bsbs	NOUN
ajfsoa-164	109	9	were	be	AUX
ajfsoa-164	109	10	not	not	PART
ajfsoa-164	109	11	significantly	significantly	ADV
ajfsoa-164	109	12	different	different	ADJ
ajfsoa-164	109	13	(	(	PUNCT
ajfsoa-164	109	14	p<0.05	p<0.05	NOUN
ajfsoa-164	109	15	)	)	PUNCT
ajfsoa-164	109	16	from	from	ADP
ajfsoa-164	109	17	the	the	DET
ajfsoa-164	109	18	wwb	wwb	NOUN
ajfsoa-164	109	19	up	up	ADP
ajfsoa-164	109	20	to	to	PART
ajfsoa-164	109	21	20	20	NUM
ajfsoa-164	109	22	%	%	NOUN
ajfsoa-164	109	23	in	in	ADP
ajfsoa-164	109	24	terms	term	NOUN
ajfsoa-164	109	25	of	of	ADP
ajfsoa-164	109	26	all	all	DET
ajfsoa-164	109	27	sensory	sensory	ADJ
ajfsoa-164	109	28	attributes	attribute	NOUN
ajfsoa-164	109	29	,	,	PUNCT
ajfsoa-164	109	30	and	and	CCONJ
ajfsoa-164	109	31	up	up	ADP
ajfsoa-164	109	32	to	to	PART
ajfsoa-164	109	33	26	26	NUM
ajfsoa-164	109	34	%	%	NOUN
ajfsoa-164	109	35	with	with	ADP
ajfsoa-164	109	36	respect	respect	NOUN
ajfsoa-164	109	37	to	to	ADP
ajfsoa-164	109	38	texture	texture	NOUN
ajfsoa-164	109	39	,	,	PUNCT
ajfsoa-164	109	40	appearance	appearance	NOUN
ajfsoa-164	109	41	and	and	CCONJ
ajfsoa-164	109	42	general	general	ADJ
ajfsoa-164	109	43	acceptability	acceptability	NOUN
ajfsoa-164	109	44	.	.	PUNCT
ajfsoa-164	110	1	in	in	ADP
ajfsoa-164	110	2	terms	term	NOUN
ajfsoa-164	110	3	of	of	ADP
ajfsoa-164	110	4	crispiness	crispiness	NOUN
ajfsoa-164	110	5	,	,	PUNCT
ajfsoa-164	110	6	aroma	aroma	NOUN
ajfsoa-164	110	7	and	and	CCONJ
ajfsoa-164	110	8	taste	taste	NOUN
ajfsoa-164	110	9	,	,	PUNCT
ajfsoa-164	110	10	the	the	DET
ajfsoa-164	110	11	20	20	NUM
ajfsoa-164	110	12	and	and	CCONJ
ajfsoa-164	110	13	25	25	NUM
ajfsoa-164	110	14	%	%	NOUN
ajfsoa-164	110	15	bsb	bsb	PROPN
ajfsoa-164	110	16	were	be	AUX
ajfsoa-164	110	17	not	not	PART
ajfsoa-164	110	18	significantly	significantly	ADV
ajfsoa-164	110	19	different	different	ADJ
ajfsoa-164	110	20	from	from	ADP
ajfsoa-164	110	21	each	each	DET
ajfsoa-164	110	22	other	other	ADJ
ajfsoa-164	110	23	at	at	ADP
ajfsoa-164	110	24	the	the	DET
ajfsoa-164	110	25	same	same	ADJ
ajfsoa-164	110	26	probability	probability	NOUN
ajfsoa-164	110	27	level	level	NOUN
ajfsoa-164	110	28	.	.	PUNCT
ajfsoa-164	111	1	conclusion	conclusion	NOUN
ajfsoa-164	111	2	this	this	DET
ajfsoa-164	111	3	study	study	NOUN
ajfsoa-164	111	4	showed	show	VERB
ajfsoa-164	111	5	that	that	SCONJ
ajfsoa-164	111	6	the	the	DET
ajfsoa-164	111	7	quality	quality	NOUN
ajfsoa-164	111	8	of	of	ADP
ajfsoa-164	111	9	biscuits	biscuit	NOUN
ajfsoa-164	111	10	could	could	AUX
ajfsoa-164	111	11	be	be	AUX
ajfsoa-164	111	12	improved	improve	VERB
ajfsoa-164	111	13	with	with	ADP
ajfsoa-164	111	14	supplementation	supplementation	NOUN
ajfsoa-164	111	15	of	of	ADP
ajfsoa-164	111	16	breadfruit	breadfruit	NOUN
ajfsoa-164	111	17	flour	flour	NOUN
ajfsoa-164	111	18	,	,	PUNCT
ajfsoa-164	111	19	in	in	ADP
ajfsoa-164	111	20	terms	term	NOUN
ajfsoa-164	111	21	of	of	ADP
ajfsoa-164	111	22	crude	crude	ADJ
ajfsoa-164	111	23	fibre	fibre	NOUN
ajfsoa-164	111	24	and	and	CCONJ
ajfsoa-164	111	25	ash	ash	NOUN
ajfsoa-164	111	26	.	.	PUNCT
ajfsoa-164	112	1	the	the	DET
ajfsoa-164	112	2	whole	whole	ADJ
ajfsoa-164	112	3	wheat	wheat	NOUN
ajfsoa-164	112	4	biscuits	biscuit	NOUN
ajfsoa-164	112	5	were	be	AUX
ajfsoa-164	112	6	not	not	PART
ajfsoa-164	112	7	significantly	significantly	ADV
ajfsoa-164	112	8	different	different	ADJ
ajfsoa-164	112	9	from	from	ADP
ajfsoa-164	112	10	the	the	DET
ajfsoa-164	112	11	breadfruit	breadfruit	NOUN
ajfsoa-164	112	12	supplemented	supplement	VERB
ajfsoa-164	112	13	biscuits	biscuit	NOUN
ajfsoa-164	112	14	up	up	ADP
ajfsoa-164	112	15	to	to	PART
ajfsoa-164	112	16	15	15	NUM
ajfsoa-164	112	17	%	%	NOUN
ajfsoa-164	112	18	in	in	ADP
ajfsoa-164	112	19	all	all	DET
ajfsoa-164	112	20	sensory	sensory	ADJ
ajfsoa-164	112	21	attributes	attribute	NOUN
ajfsoa-164	112	22	tested	test	VERB
ajfsoa-164	112	23	.	.	PUNCT
ajfsoa-164	113	1	the	the	DET
ajfsoa-164	113	2	use	use	NOUN
ajfsoa-164	113	3	of	of	ADP
ajfsoa-164	113	4	breadfruit	breadfruit	NOUN
ajfsoa-164	113	5	in	in	ADP
ajfsoa-164	113	6	biscuit	biscuit	NOUN
ajfsoa-164	113	7	making	making	NOUN
ajfsoa-164	113	8	,	,	PUNCT
ajfsoa-164	113	9	and	and	CCONJ
ajfsoa-164	113	10	other	other	ADJ
ajfsoa-164	113	11	food	food	NOUN
ajfsoa-164	113	12	products	product	NOUN
ajfsoa-164	113	13	,	,	PUNCT
ajfsoa-164	113	14	would	would	AUX
ajfsoa-164	113	15	greatly	greatly	ADV
ajfsoa-164	113	16	enhance	enhance	VERB
ajfsoa-164	113	17	the	the	DET
ajfsoa-164	113	18	utilization	utilization	NOUN
ajfsoa-164	113	19	of	of	ADP
ajfsoa-164	113	20	this	this	DET
ajfsoa-164	113	21	crop	crop	NOUN
ajfsoa-164	113	22	in	in	ADP
ajfsoa-164	113	23	developing	develop	VERB
ajfsoa-164	113	24	countries	country	NOUN
ajfsoa-164	113	25	like	like	ADP
ajfsoa-164	113	26	nigeria	nigeria	PROPN
ajfsoa-164	113	27	and	and	CCONJ
ajfsoa-164	113	28	west	west	PROPN
ajfsoa-164	113	29	africa	africa	PROPN
ajfsoa-164	113	30	in	in	ADP
ajfsoa-164	113	31	whole	whole	NOUN
ajfsoa-164	113	32	,	,	PUNCT
ajfsoa-164	113	33	where	where	SCONJ
ajfsoa-164	113	34	the	the	DET
ajfsoa-164	113	35	crop	crop	NOUN
ajfsoa-164	113	36	has	have	AUX
ajfsoa-164	113	37	not	not	PART
ajfsoa-164	113	38	been	be	AUX
ajfsoa-164	113	39	optimally	optimally	ADV
ajfsoa-164	113	40	utilized	utilize	VERB
ajfsoa-164	113	41	.	.	PUNCT
ajfsoa-164	114	1	further	further	ADJ
ajfsoa-164	114	2	work	work	NOUN
ajfsoa-164	114	3	is	be	AUX
ajfsoa-164	114	4	necessary	necessary	ADJ
ajfsoa-164	114	5	in	in	ADP
ajfsoa-164	114	6	terms	term	NOUN
ajfsoa-164	114	7	of	of	ADP
ajfsoa-164	114	8	the	the	DET
ajfsoa-164	114	9	microbiological	microbiological	ADJ
ajfsoa-164	114	10	examinations	examination	NOUN
ajfsoa-164	114	11	of	of	ADP
ajfsoa-164	114	12	the	the	DET
ajfsoa-164	114	13	products	product	NOUN
ajfsoa-164	114	14	.	.	PUNCT
ajfsoa-164	115	1	in	in	ADP
ajfsoa-164	115	2	dept	dept	ADJ
ajfsoa-164	115	3	analysis	analysis	NOUN
ajfsoa-164	115	4	into	into	ADP
ajfsoa-164	115	5	the	the	DET
ajfsoa-164	115	6	microbiological	microbiological	ADJ
ajfsoa-164	115	7	qualities	quality	NOUN
ajfsoa-164	115	8	and	and	CCONJ
ajfsoa-164	115	9	shelf	shelf	NOUN
ajfsoa-164	115	10	life	life	NOUN
ajfsoa-164	115	11	will	will	AUX
ajfsoa-164	115	12	help	help	VERB
ajfsoa-164	115	13	in	in	ADP
ajfsoa-164	115	14	improvement	improvement	NOUN
ajfsoa-164	115	15	in	in	ADP
ajfsoa-164	115	16	the	the	DET
ajfsoa-164	115	17	product	product	NOUN
ajfsoa-164	115	18	.	.	PUNCT
ajfsoa-164	116	1	references	reference	NOUN
ajfsoa-164	116	2	amusa	amusa	VERB
ajfsoa-164	116	3	na	na	PROPN
ajfsoa-164	116	4	,	,	PUNCT
ajfsoa-164	116	5	kehinde	kehinde	PROPN
ajfsoa-164	116	6	ia	ia	PROPN
ajfsoa-164	116	7	,	,	PUNCT
ajfsoa-164	116	8	ashaye	ashaye	VERB
ajfsoa-164	116	9	oa	oa	PROPN
ajfsoa-164	116	10	(	(	PUNCT
ajfsoa-164	116	11	2002	2002	NUM
ajfsoa-164	116	12	)	)	PUNCT
ajfsoa-164	116	13	.	.	PUNCT
ajfsoa-164	117	1	bio	bio	NOUN
ajfsoa-164	117	2	-	-	NOUN
ajfsoa-164	117	3	deterioration	deterioration	NOUN
ajfsoa-164	117	4	of	of	ADP
ajfsoa-164	117	5	breadfruit	breadfruit	NOUN
ajfsoa-164	117	6	(	(	PUNCT
ajfsoa-164	117	7	artocarpus	artocarpus	PROPN
ajfsoa-164	117	8	communis	communis	PROPN
ajfsoa-164	117	9	)	)	PUNCT
ajfsoa-164	117	10	in	in	ADP
ajfsoa-164	117	11	storage	storage	NOUN
ajfsoa-164	117	12	and	and	CCONJ
ajfsoa-164	117	13	its	its	PRON
ajfsoa-164	117	14	effects	effect	NOUN
ajfsoa-164	117	15	on	on	ADP
ajfsoa-164	117	16	the	the	DET
ajfsoa-164	117	17	nutrient	nutrient	NOUN
ajfsoa-164	117	18	composition	composition	NOUN
ajfsoa-164	117	19	.	.	PUNCT
ajfsoa-164	118	1	afri	afri	PROPN
ajfsoa-164	118	2	.	.	PUNCT
ajfsoa-164	119	1	j.	j.	PROPN
ajfsoa-164	119	2	biotechnol	biotechnol	PROPN
ajfsoa-164	119	3	.	.	PUNCT
ajfsoa-164	120	1	1(2	1(2	NUM
ajfsoa-164	120	2	):	):	PUNCT
ajfsoa-164	120	3	57	57	NUM
ajfsoa-164	120	4	-	-	SYM
ajfsoa-164	120	5	60	60	NUM
ajfsoa-164	120	6	.	.	PUNCT
ajfsoa-164	121	1	asiedu	asiedu	PROPN
ajfsoa-164	121	2	jj	jj	PROPN
ajfsoa-164	121	3	(	(	PUNCT
ajfsoa-164	121	4	1989	1989	NUM
ajfsoa-164	121	5	)	)	PUNCT
ajfsoa-164	121	6	.	.	PUNCT
ajfsoa-164	122	1	processing	process	VERB
ajfsoa-164	122	2	tropical	tropical	ADJ
ajfsoa-164	122	3	crops	crop	NOUN
ajfsoa-164	122	4	.	.	PUNCT
ajfsoa-164	123	1	mcmillan	mcmillan	PROPN
ajfsoa-164	123	2	education	education	PROPN
ajfsoa-164	123	3	ltd.london	ltd.london	PROPN
ajfsoa-164	123	4	.	.	PROPN
ajfsoa-164	124	1	1	1	NUM
ajfsoa-164	124	2	st	st	PROPN
ajfsoa-164	124	3	edn	edn	PROPN
ajfsoa-164	124	4	.	.	PUNCT
ajfsoa-164	125	1	p.	p.	NOUN
ajfsoa-164	125	2	21	21	NUM
ajfsoa-164	125	3	.	.	PUNCT
ajfsoa-164	126	1	cook	cook	VERB
ajfsoa-164	126	2	aa	aa	NOUN
ajfsoa-164	126	3	(	(	PUNCT
ajfsoa-164	126	4	1975	1975	NUM
ajfsoa-164	126	5	)	)	PUNCT
ajfsoa-164	126	6	.	.	PUNCT
ajfsoa-164	127	1	disease	disease	NOUN
ajfsoa-164	127	2	of	of	ADP
ajfsoa-164	127	3	tropical	tropical	ADJ
ajfsoa-164	127	4	and	and	CCONJ
ajfsoa-164	127	5	sub	sub	ADJ
ajfsoa-164	127	6	-	-	ADJ
ajfsoa-164	127	7	tropical	tropical	ADJ
ajfsoa-164	127	8	fruits	fruit	NOUN
ajfsoa-164	127	9	and	and	CCONJ
ajfsoa-164	127	10	nuts	nut	NOUN
ajfsoa-164	127	11	.	.	PUNCT
ajfsoa-164	128	1	longman	longman	PROPN
ajfsoa-164	128	2	co.	co.	PROPN
ajfsoa-164	128	3	ltd	ltd	PROPN
ajfsoa-164	128	4	.	.	PROPN
ajfsoa-164	128	5	uk	uk	PROPN
ajfsoa-164	128	6	.	.	PUNCT
ajfsoa-164	129	1	p.	p.	NOUN
ajfsoa-164	129	2	34	34	NUM
ajfsoa-164	129	3	.	.	PUNCT
ajfsoa-164	130	1	egan	egan	PROPN
ajfsoa-164	130	2	h	h	PROPN
ajfsoa-164	130	3	,	,	PUNCT
ajfsoa-164	130	4	kirk	kirk	PROPN
ajfsoa-164	130	5	rs	rs	PROPN
ajfsoa-164	130	6	,	,	PUNCT
ajfsoa-164	130	7	sawyer	sawyer	PROPN
ajfsoa-164	130	8	r	r	PROPN
ajfsoa-164	130	9	(	(	PUNCT
ajfsoa-164	130	10	1981	1981	NUM
ajfsoa-164	130	11	)	)	PUNCT
ajfsoa-164	130	12	.	.	PUNCT
ajfsoa-164	131	1	pearson	pearson	PROPN
ajfsoa-164	131	2	’s	’s	PART
ajfsoa-164	131	3	chemical	chemical	ADJ
ajfsoa-164	131	4	analysis	analysis	NOUN
ajfsoa-164	131	5	of	of	ADP
ajfsoa-164	131	6	foods	food	NOUN
ajfsoa-164	131	7	.	.	PUNCT
ajfsoa-164	132	1	8	8	NUM
ajfsoa-164	132	2	th	th	NUM
ajfsoa-164	132	3	ed	ed	NOUN
ajfsoa-164	132	4	.	.	PUNCT
ajfsoa-164	133	1	churchill	churchill	PROPN
ajfsoa-164	133	2	livingstone	livingstone	PROPN
ajfsoa-164	133	3	,	,	PUNCT
ajfsoa-164	133	4	medical	medical	ADJ
ajfsoa-164	133	5	division	division	NOUN
ajfsoa-164	133	6	of	of	ADP
ajfsoa-164	133	7	long	long	PROPN
ajfsoa-164	133	8	group	group	PROPN
ajfsoa-164	133	9	ltd	ltd	PROPN
ajfsoa-164	133	10	.	.	PROPN
ajfsoa-164	134	1	great	great	ADJ
ajfsoa-164	134	2	britain	britain	PROPN
ajfsoa-164	134	3	.	.	PUNCT
ajfsoa-164	135	1	p.	p.	NOUN
ajfsoa-164	135	2	591	591	NUM
ajfsoa-164	135	3	.	.	PUNCT
ajfsoa-164	136	1	esuoso	esuoso	PROPN
ajfsoa-164	136	2	ko	ko	PROPN
ajfsoa-164	136	3	,	,	PUNCT
ajfsoa-164	136	4	bamiro	bamiro	NOUN
ajfsoa-164	136	5	fo	fo	PROPN
ajfsoa-164	136	6	(	(	PUNCT
ajfsoa-164	136	7	1995	1995	NUM
ajfsoa-164	136	8	)	)	PUNCT
ajfsoa-164	136	9	.	.	PUNCT
ajfsoa-164	137	1	studies	study	NOUN
ajfsoa-164	137	2	on	on	ADP
ajfsoa-164	137	3	the	the	DET
ajfsoa-164	137	4	baking	baking	NOUN
ajfsoa-164	137	5	properties	property	NOUN
ajfsoa-164	137	6	of	of	ADP
ajfsoa-164	137	7	nonwheat	nonwheat	PROPN
ajfsoa-164	137	8	flours	flour	NOUN
ajfsoa-164	137	9	,	,	PUNCT
ajfsoa-164	137	10	breadfruit	breadfruit	PROPN
ajfsoa-164	137	11	(	(	PUNCT
ajfsoa-164	137	12	artocarpus	artocarpus	PROPN
ajfsoa-164	137	13	artilis	artilis	PROPN
ajfsoa-164	137	14	)	)	PUNCT
ajfsoa-164	137	15	.	.	PUNCT
ajfsoa-164	138	1	int	int	NOUN
ajfsoa-164	138	2	.	.	PUNCT
ajfsoa-164	139	1	j.	j.	PROPN
ajfsoa-164	139	2	food	food	PROPN
ajfsoa-164	139	3	sci	sci	PROPN
ajfsoa-164	139	4	.	.	PUNCT
ajfsoa-164	139	5	nutri	nutri	PROPN
ajfsoa-164	139	6	.	.	PUNCT
ajfsoa-164	140	1	46(3	46(3	NOUN
ajfsoa-164	140	2	):	):	PUNCT
ajfsoa-164	140	3	267	267	NUM
ajfsoa-164	140	4	-	-	SYM
ajfsoa-164	140	5	73	73	NUM
ajfsoa-164	140	6	.	.	PUNCT
ajfsoa-164	141	1	fawole	fawole	PROPN
ajfsoa-164	141	2	mo	mo	PROPN
ajfsoa-164	141	3	,	,	PUNCT
ajfsoa-164	141	4	oso	oso	PROPN
ajfsoa-164	141	5	ba	ba	PROPN
ajfsoa-164	141	6	(	(	PUNCT
ajfsoa-164	141	7	1988	1988	NUM
ajfsoa-164	141	8	)	)	PUNCT
ajfsoa-164	141	9	.	.	PUNCT
ajfsoa-164	142	1	laboratory	laboratory	NOUN
ajfsoa-164	142	2	manual	manual	NOUN
ajfsoa-164	142	3	in	in	ADP
ajfsoa-164	142	4	microbiology	microbiology	NOUN
ajfsoa-164	142	5	.	.	PUNCT
ajfsoa-164	143	1	3	3	NUM
ajfsoa-164	143	2	rd	rd	PROPN
ajfsoa-164	143	3	ed	ed	NOUN
ajfsoa-164	143	4	,	,	PUNCT
ajfsoa-164	143	5	spectrum	spectrum	NOUN
ajfsoa-164	143	6	books	books	PROPN
ajfsoa-164	143	7	ltd	ltd	PROPN
ajfsoa-164	143	8	.	.	PROPN
ajfsoa-164	143	9	ibadan	ibadan	PROPN
ajfsoa-164	143	10	.	.	PUNCT
ajfsoa-164	144	1	giami	giami	PROPN
ajfsoa-164	144	2	sy	sy	PROPN
ajfsoa-164	144	3	,	,	PUNCT
ajfsoa-164	144	4	amasisi	amasisi	PROPN
ajfsoa-164	144	5	t	t	PROPN
ajfsoa-164	144	6	,	,	PUNCT
ajfsoa-164	144	7	ekiyor	ekiyor	PROPN
ajfsoa-164	144	8	t	t	PROPN
ajfsoa-164	144	9	(	(	PUNCT
ajfsoa-164	144	10	2004	2004	NUM
ajfsoa-164	144	11	)	)	PUNCT
ajfsoa-164	144	12	.	.	PUNCT
ajfsoa-164	145	1	comparison	comparison	NOUN
ajfsoa-164	145	2	of	of	ADP
ajfsoa-164	145	3	bread	bread	NOUN
ajfsoa-164	145	4	making	make	VERB
ajfsoa-164	145	5	properties	property	NOUN
ajfsoa-164	145	6	of	of	ADP
ajfsoa-164	145	7	composite	composite	ADJ
ajfsoa-164	145	8	flour	flour	NOUN
ajfsoa-164	145	9	from	from	ADP
ajfsoa-164	145	10	kernels	kernel	NOUN
ajfsoa-164	145	11	of	of	ADP
ajfsoa-164	145	12	roasted	roasted	ADJ
ajfsoa-164	145	13	and	and	CCONJ
ajfsoa-164	145	14	boiled	boil	VERB
ajfsoa-164	145	15	african	african	ADJ
ajfsoa-164	145	16	breadfruit	breadfruit	PROPN
ajfsoa-164	145	17	(	(	PUNCT
ajfsoa-164	145	18	treculia	treculia	PROPN
ajfsoa-164	145	19	africana	africana	PROPN
ajfsoa-164	145	20	decne	decne	NOUN
ajfsoa-164	145	21	)	)	PUNCT
ajfsoa-164	145	22	seeds	seed	NOUN
ajfsoa-164	145	23	.	.	PUNCT
ajfsoa-164	146	1	j.	j.	PROPN
ajfsoa-164	146	2	material	material	PROPN
ajfsoa-164	146	3	res	re	NOUN
ajfsoa-164	146	4	.	.	PUNCT
ajfsoa-164	147	1	1(1	1(1	NUM
ajfsoa-164	147	2	):	):	PUNCT
ajfsoa-164	147	3	16	16	NUM
ajfsoa-164	147	4	-	-	SYM
ajfsoa-164	147	5	25	25	NUM
ajfsoa-164	147	6	.	.	PUNCT
ajfsoa-164	148	1	ihekoronye	ihekoronye	NOUN
ajfsoa-164	148	2	a	a	PRON
ajfsoa-164	148	3	(	(	PUNCT
ajfsoa-164	148	4	1999	1999	NUM
ajfsoa-164	148	5	)	)	PUNCT
ajfsoa-164	148	6	.	.	PUNCT
ajfsoa-164	149	1	manual	manual	NOUN
ajfsoa-164	149	2	on	on	ADP
ajfsoa-164	149	3	small	small	ADJ
ajfsoa-164	149	4	scale	scale	NOUN
ajfsoa-164	149	5	food	food	NOUN
ajfsoa-164	149	6	processing	processing	NOUN
ajfsoa-164	149	7	.	.	PUNCT
ajfsoa-164	150	1	1	1	NUM
ajfsoa-164	150	2	st	st	PROPN
ajfsoa-164	150	3	ed	ed	NOUN
ajfsoa-164	150	4	,	,	PUNCT
ajfsoa-164	150	5	academic	academic	ADJ
ajfsoa-164	150	6	publishers	publisher	NOUN
ajfsoa-164	150	7	nsukka	nsukka	VERB
ajfsoa-164	150	8	.	.	PUNCT
ajfsoa-164	151	1	p.	p.	NOUN
ajfsoa-164	151	2	32	32	NUM
ajfsoa-164	151	3	.	.	PUNCT
ajfsoa-164	152	1	ihekoronye	ihekoronye	NOUN
ajfsoa-164	152	2	ai	ai	VERB
ajfsoa-164	152	3	,	,	PUNCT
ajfsoa-164	152	4	ngoddy	ngoddy	VERB
ajfsoa-164	152	5	po	po	PROPN
ajfsoa-164	152	6	(	(	PUNCT
ajfsoa-164	152	7	1985	1985	NUM
ajfsoa-164	152	8	)	)	PUNCT
ajfsoa-164	152	9	.	.	PUNCT
ajfsoa-164	153	1	integrated	integrate	VERB
ajfsoa-164	153	2	food	food	NOUN
ajfsoa-164	153	3	science	science	NOUN
ajfsoa-164	153	4	and	and	CCONJ
ajfsoa-164	153	5	technology	technology	NOUN
ajfsoa-164	153	6	for	for	ADP
ajfsoa-164	153	7	the	the	DET
ajfsoa-164	153	8	tropics	tropic	NOUN
ajfsoa-164	153	9	.	.	PUNCT
ajfsoa-164	154	1	1st	1st	ADJ
ajfsoa-164	154	2	ed	ed	NOUN
ajfsoa-164	154	3	.	.	PUNCT
ajfsoa-164	155	1	mcmillan	mcmillan	NOUN
ajfsoa-164	155	2	publishers	publisher	NOUN
ajfsoa-164	155	3	.	.	PUNCT
ajfsoa-164	156	1	pp	pp	ADV
ajfsoa-164	156	2	.	.	PUNCT
ajfsoa-164	157	1	261291	261291	NUM
ajfsoa-164	157	2	.	.	PUNCT
ajfsoa-164	158	1	kulkarni	kulkarni	PROPN
ajfsoa-164	158	2	sd	sd	PROPN
ajfsoa-164	158	3	(	(	PUNCT
ajfsoa-164	158	4	1997	1997	NUM
ajfsoa-164	158	5	)	)	PUNCT
ajfsoa-164	158	6	.	.	PUNCT
ajfsoa-164	159	1	roasted	roasted	ADJ
ajfsoa-164	159	2	soybean	soybean	NOUN
ajfsoa-164	159	3	in	in	ADP
ajfsoa-164	159	4	cookies	cookie	NOUN
ajfsoa-164	159	5	:	:	PUNCT
ajfsoa-164	159	6	influence	influence	NOUN
ajfsoa-164	159	7	on	on	ADP
ajfsoa-164	159	8	product	product	NOUN
ajfsoa-164	159	9	quality	quality	NOUN
ajfsoa-164	159	10	.	.	PUNCT
ajfsoa-164	160	1	j.	j.	PROPN
ajfsoa-164	160	2	food	food	PROPN
ajfsoa-164	160	3	sci	sci	PROPN
ajfsoa-164	160	4	.	.	PROPN
ajfsoa-164	160	5	technol	technol	PROPN
ajfsoa-164	160	6	.	.	PUNCT
ajfsoa-164	161	1	34	34	NUM
ajfsoa-164	161	2	:	:	PUNCT
ajfsoa-164	161	3	503	503	NUM
ajfsoa-164	161	4	-	-	SYM
ajfsoa-164	161	5	505	505	NUM
ajfsoa-164	161	6	.	.	PUNCT
ajfsoa-164	162	1	kure	kure	PROPN
ajfsoa-164	162	2	oa	oa	PROPN
ajfsoa-164	162	3	,	,	PUNCT
ajfsoa-164	162	4	bahago	bahago	PROPN
ajfsoa-164	162	5	ej	ej	PROPN
ajfsoa-164	162	6	,	,	PUNCT
ajfsoa-164	162	7	daniel	daniel	PROPN
ajfsoa-164	162	8	ea	ea	PROPN
ajfsoa-164	162	9	(	(	PUNCT
ajfsoa-164	162	10	1998	1998	NUM
ajfsoa-164	162	11	)	)	PUNCT
ajfsoa-164	162	12	.	.	PUNCT
ajfsoa-164	163	1	studies	study	NOUN
ajfsoa-164	163	2	on	on	ADP
ajfsoa-164	163	3	the	the	DET
ajfsoa-164	163	4	proximate	proximate	NOUN
ajfsoa-164	163	5	composition	composition	NOUN
ajfsoa-164	163	6	and	and	CCONJ
ajfsoa-164	163	7	effect	effect	NOUN
ajfsoa-164	163	8	of	of	ADP
ajfsoa-164	163	9	flour	flour	NOUN
ajfsoa-164	163	10	particle	particle	NOUN
ajfsoa-164	163	11	size	size	NOUN
ajfsoa-164	163	12	on	on	ADP
ajfsoa-164	163	13	acceptability	acceptability	NOUN
ajfsoa-164	163	14	of	of	ADP
ajfsoa-164	163	15	biscuit	biscuit	NOUN
ajfsoa-164	163	16	produced	produce	VERB
ajfsoa-164	163	17	from	from	ADP
ajfsoa-164	163	18	blends	blend	NOUN
ajfsoa-164	163	19	of	of	ADP
ajfsoa-164	163	20	soyabeans	soyabean	NOUN
ajfsoa-164	163	21	and	and	CCONJ
ajfsoa-164	163	22	plantain	plantain	NOUN
ajfsoa-164	163	23	flours	flour	NOUN
ajfsoa-164	163	24	.	.	PUNCT
ajfsoa-164	164	1	namida	namida	PROPN
ajfsoa-164	164	2	tech	tech	PROPN
ajfsoa-164	164	3	-	-	PUNCT
ajfsoa-164	164	4	scope	scope	NOUN
ajfsoa-164	164	5	j.	j.	NOUN
ajfsoa-164	164	6	3	3	NUM
ajfsoa-164	164	7	:	:	PUNCT
ajfsoa-164	164	8	17	17	NUM
ajfsoa-164	164	9	-	-	SYM
ajfsoa-164	164	10	21	21	NUM
ajfsoa-164	164	11	.	.	PUNCT
ajfsoa-164	165	1	mepba	mepba	NOUN
ajfsoa-164	165	2	hd	hd	PROPN
ajfsoa-164	165	3	.	.	PROPN
ajfsoa-164	165	4	,	,	PUNCT
ajfsoa-164	165	5	eboh	eboh	PROPN
ajfsoa-164	165	6	l	l	PROPN
ajfsoa-164	165	7	,	,	PUNCT
ajfsoa-164	165	8	nwaojigwa	nwaojigwa	PROPN
ajfsoa-164	165	9	su	su	PROPN
ajfsoa-164	165	10	(	(	PUNCT
ajfsoa-164	165	11	2007	2007	NUM
ajfsoa-164	165	12	)	)	PUNCT
ajfsoa-164	165	13	.	.	PUNCT
ajfsoa-164	166	1	chemical	chemical	NOUN
ajfsoa-164	166	2	composition	composition	NOUN
ajfsoa-164	166	3	,	,	PUNCT
ajfsoa-164	166	4	functional	functional	ADJ
ajfsoa-164	166	5	and	and	CCONJ
ajfsoa-164	166	6	baking	bake	VERB
ajfsoa-164	166	7	properties	property	NOUN
ajfsoa-164	166	8	of	of	ADP
ajfsoa-164	166	9	wheat	wheat	NOUN
ajfsoa-164	166	10	-	-	PUNCT
ajfsoa-164	166	11	plantain	plantain	NOUN
ajfsoa-164	166	12	composite	composite	ADJ
ajfsoa-164	166	13	flours	flour	NOUN
ajfsoa-164	166	14	.	.	PUNCT
ajfsoa-164	167	1	afri	afri	PROPN
ajfsoa-164	167	2	j.	j.	PROPN
ajfsoa-164	167	3	food	food	PROPN
ajfsoa-164	167	4	nutri	nutri	PROPN
ajfsoa-164	167	5	devt	devt	NOUN
ajfsoa-164	167	6	.	.	PUNCT
ajfsoa-164	168	1	,7(1):1	,7(1):1	PUNCT
ajfsoa-164	168	2	-	-	PUNCT
ajfsoa-164	168	3	22	22	NUM
ajfsoa-164	168	4	morton	morton	PROPN
ajfsoa-164	168	5	jf	jf	PROPN
ajfsoa-164	168	6	,	,	PUNCT
ajfsoa-164	168	7	miami	miami	PROPN
ajfsoa-164	168	8	fl	fl	PROPN
ajfsoa-164	168	9	(	(	PUNCT
ajfsoa-164	168	10	1987	1987	NUM
ajfsoa-164	168	11	)	)	PUNCT
ajfsoa-164	168	12	.	.	PUNCT
ajfsoa-164	169	1	breadfruit	breadfruit	PROPN
ajfsoa-164	169	2	.	.	PUNCT
ajfsoa-164	170	1	in	in	ADP
ajfsoa-164	170	2	:	:	PUNCT
ajfsoa-164	170	3	fruits	fruit	NOUN
ajfsoa-164	170	4	of	of	ADP
ajfsoa-164	170	5	warm	warm	ADJ
ajfsoa-164	170	6	climates	climate	NOUN
ajfsoa-164	170	7	.	.	PUNCT
ajfsoa-164	171	1	pp	pp	ADV
ajfsoa-164	171	2	.	.	PUNCT
ajfsoa-164	172	1	50	50	NUM
ajfsoa-164	172	2	-	-	SYM
ajfsoa-164	172	3	58	58	NUM
ajfsoa-164	172	4	.	.	PUNCT
ajfsoa-164	173	1	olaoye	olaoye	PROPN
ajfsoa-164	173	2	oa	oa	PROPN
ajfsoa-164	173	3	,	,	PUNCT
ajfsoa-164	173	4	onilude	onilude	VERB
ajfsoa-164	173	5	aa	aa	NOUN
ajfsoa-164	173	6	,	,	PUNCT
ajfsoa-164	173	7	idowu	idowu	NOUN
ajfsoa-164	173	8	oa	oa	X
ajfsoa-164	173	9	(	(	PUNCT
ajfsoa-164	173	10	2006	2006	NUM
ajfsoa-164	173	11	)	)	PUNCT
ajfsoa-164	173	12	.	.	PUNCT
ajfsoa-164	174	1	quality	quality	NOUN
ajfsoa-164	174	2	characteristic	characteristic	NOUN
ajfsoa-164	174	3	of	of	ADP
ajfsoa-164	174	4	bread	bread	NOUN
ajfsoa-164	174	5	produced	produce	VERB
ajfsoa-164	174	6	from	from	ADP
ajfsoa-164	174	7	composite	composite	ADJ
ajfsoa-164	174	8	flour	flour	NOUN
ajfsoa-164	174	9	of	of	ADP
ajfsoa-164	174	10	wheat	wheat	NOUN
ajfsoa-164	174	11	,	,	PUNCT
ajfsoa-164	174	12	plantain	plantain	NOUN
ajfsoa-164	174	13	and	and	CCONJ
ajfsoa-164	174	14	soybeans	soybean	NOUN
ajfsoa-164	174	15	.	.	PUNCT
ajfsoa-164	175	1	afri	afri	PROPN
ajfsoa-164	175	2	.	.	PUNCT
ajfsoa-164	176	1	j.	j.	PROPN
ajfsoa-164	176	2	biotechnol	biotechnol	PROPN
ajfsoa-164	176	3	.	.	PUNCT
ajfsoa-164	177	1	5(11	5(11	NUM
ajfsoa-164	177	2	):	):	PUNCT
ajfsoa-164	177	3	1102	1102	NUM
ajfsoa-164	177	4	-	-	SYM
ajfsoa-164	177	5	1106	1106	NUM
ajfsoa-164	177	6	.	.	PUNCT
ajfsoa-164	178	1	porter	porter	PROPN
ajfsoa-164	178	2	nn	nn	PROPN
ajfsoa-164	178	3	(	(	PUNCT
ajfsoa-164	178	4	1978	1978	NUM
ajfsoa-164	178	5	)	)	PUNCT
ajfsoa-164	178	6	.	.	PUNCT
ajfsoa-164	179	1	food	food	NOUN
ajfsoa-164	179	2	science	science	NOUN
ajfsoa-164	179	3	.	.	PUNCT
ajfsoa-164	180	1	3	3	NUM
ajfsoa-164	180	2	rd	rd	NOUN
ajfsoa-164	180	3	ed	ed	NOUN
ajfsoa-164	180	4	.	.	PUNCT
ajfsoa-164	181	1	avi	avi	PROPN
ajfsoa-164	181	2	.	.	PUNCT
ajfsoa-164	182	1	publishers	publisher	NOUN
ajfsoa-164	182	2	.	.	PUNCT
ajfsoa-164	183	1	pp	pp	ADV
ajfsoa-164	183	2	.	.	PUNCT
ajfsoa-164	184	1	406	406	NUM
ajfsoa-164	184	2	-	-	SYM
ajfsoa-164	184	3	415	415	NUM
ajfsoa-164	184	4	.	.	PUNCT
ajfsoa-164	185	1	ragone	ragone	PROPN
ajfsoa-164	185	2	d	d	NOUN
ajfsoa-164	185	3	(	(	PUNCT
ajfsoa-164	185	4	1997	1997	NUM
ajfsoa-164	185	5	)	)	PUNCT
ajfsoa-164	185	6	.	.	PUNCT
ajfsoa-164	186	1	breadfruit	breadfruit	PROPN
ajfsoa-164	186	2	artocarpus	artocarpus	PROPN
ajfsoa-164	186	3	altilis	altilis	PROPN
ajfsoa-164	186	4	(	(	PUNCT
ajfsoa-164	186	5	parkinson	parkinson	NOUN
ajfsoa-164	186	6	)	)	PUNCT
ajfsoa-164	186	7	fosberg	fosberg	NOUN
ajfsoa-164	186	8	.	.	PUNCT
ajfsoa-164	187	1	promoting	promote	VERB
ajfsoa-164	187	2	the	the	DET
ajfsoa-164	187	3	conservation	conservation	NOUN
ajfsoa-164	187	4	and	and	CCONJ
ajfsoa-164	187	5	use	use	NOUN
ajfsoa-164	187	6	of	of	ADP
ajfsoa-164	187	7	underutilized	underutilized	ADJ
ajfsoa-164	187	8	and	and	CCONJ
ajfsoa-164	187	9	neglected	neglect	VERB
ajfsoa-164	187	10	crops	crop	NOUN
ajfsoa-164	187	11	.	.	PUNCT
ajfsoa-164	188	1	institute	institute	PROPN
ajfsoa-164	188	2	of	of	ADP
ajfsoa-164	188	3	plant	plant	NOUN
ajfsoa-164	188	4	genetics	genetic	NOUN
ajfsoa-164	188	5	and	and	CCONJ
ajfsoa-164	188	6	crop	crop	NOUN
ajfsoa-164	188	7	plant	plant	NOUN
ajfsoa-164	188	8	research	research	NOUN
ajfsoa-164	188	9	,	,	PUNCT
ajfsoa-164	188	10	gatersleben	gatersleben	PROPN
ajfsoa-164	188	11	international	international	ADJ
ajfsoa-164	188	12	plant	plant	NOUN
ajfsoa-164	188	13	genetic	genetic	ADJ
ajfsoa-164	188	14	resources	resource	NOUN
ajfsoa-164	188	15	institute	institute	PROPN
ajfsoa-164	188	16	,	,	PUNCT
ajfsoa-164	188	17	rome	rome	PROPN
ajfsoa-164	188	18	,	,	PUNCT
ajfsoa-164	188	19	italy	italy	PROPN
ajfsoa-164	188	20	soetjipto	soetjipto	PROPN
ajfsoa-164	188	21	nn	nn	PROPN
ajfsoa-164	188	22	,	,	PUNCT
ajfsoa-164	188	23	lubis	lubi	VERB
ajfsoa-164	188	24	as	as	ADP
ajfsoa-164	188	25	(	(	PUNCT
ajfsoa-164	188	26	1981	1981	NUM
ajfsoa-164	188	27	)	)	PUNCT
ajfsoa-164	188	28	.	.	PUNCT
ajfsoa-164	189	1	vegetables	vegetable	NOUN
ajfsoa-164	189	2	:	:	PUNCT
ajfsoa-164	189	3	ibpgr	ibpgr	NOUN
ajfsoa-164	189	4	secretariat	secretariat	PROPN
ajfsoa-164	189	5	,	,	PUNCT
ajfsoa-164	189	6	rome	rome	PROPN
ajfsoa-164	189	7	.	.	PUNCT
ajfsoa-164	190	1	p.	p.	NOUN
ajfsoa-164	190	2	330	330	NUM
ajfsoa-164	190	3	.	.	PUNCT
ajfsoa-164	191	1	udio	udio	PROPN
ajfsoa-164	191	2	aj	aj	PROPN
ajfsoa-164	191	3	,	,	PUNCT
ajfsoa-164	191	4	osuntogun	osuntogun	PROPN
ajfsoa-164	191	5	ba	ba	PROPN
ajfsoa-164	191	6	,	,	PUNCT
ajfsoa-164	191	7	falade	falade	PROPN
ajfsoa-164	191	8	mo	mo	PROPN
ajfsoa-164	191	9	,	,	PUNCT
ajfsoa-164	191	10	adewusi	adewusi	PROPN
ajfsoa-164	191	11	sa	sa	PROPN
ajfsoa-164	191	12	(	(	PUNCT
ajfsoa-164	191	13	2003	2003	NUM
ajfsoa-164	191	14	)	)	PUNCT
ajfsoa-164	191	15	.	.	PUNCT
ajfsoa-164	192	1	chemical	chemical	ADJ
ajfsoa-164	192	2	analysis	analysis	NOUN
ajfsoa-164	192	3	of	of	ADP
ajfsoa-164	192	4	breadfruit	breadfruit	PROPN
ajfsoa-164	192	5	(	(	PUNCT
ajfsoa-164	192	6	artocarpus	artocarpus	PROPN
ajfsoa-164	192	7	communis	communis	PROPN
ajfsoa-164	192	8	forst	forst	PROPN
ajfsoa-164	192	9	)	)	PUNCT
ajfsoa-164	192	10	from	from	ADP
ajfsoa-164	192	11	southern	southern	ADJ
ajfsoa-164	192	12	western	western	ADJ
ajfsoa-164	192	13	niger	niger	NOUN
ajfsoa-164	192	14	.	.	PUNCT
ajfsoa-164	193	1	j.	j.	PROPN
ajfsoa-164	193	2	food	food	PROPN
ajfsoa-164	193	3	technol	technol	PROPN
ajfsoa-164	193	4	.	.	PUNCT
ajfsoa-164	194	1	1(2):29	1(2):29	NUM
ajfsoa-164	194	2	-	-	SYM
ajfsoa-164	194	3	35	35	NUM
ajfsoa-164	194	4	.	.	PUNCT
ajfsoa-164	195	1	wade	wade	PROPN
ajfsoa-164	195	2	p	p	X
ajfsoa-164	195	3	(	(	PUNCT
ajfsoa-164	195	4	1988	1988	NUM
ajfsoa-164	195	5	)	)	PUNCT
ajfsoa-164	195	6	.	.	PUNCT
ajfsoa-164	196	1	biscuits	biscuit	NOUN
ajfsoa-164	196	2	,	,	PUNCT
ajfsoa-164	196	3	cookies	cookie	NOUN
ajfsoa-164	196	4	and	and	CCONJ
ajfsoa-164	196	5	crackers	cracker	NOUN
ajfsoa-164	196	6	:	:	PUNCT
ajfsoa-164	196	7	the	the	DET
ajfsoa-164	196	8	principles	principle	NOUN
ajfsoa-164	196	9	of	of	ADP
ajfsoa-164	196	10	craft	craft	NOUN
ajfsoa-164	196	11	.	.	PUNCT
ajfsoa-164	197	1	1:1	1:1	NUM
ajfsoa-164	197	2	-	-	SYM
ajfsoa-164	197	3	4	4	NUM
ajfsoa-164	197	4	.	.	PUNCT