Vol. 11 No. 1 (2012) | Journal of Agricultural Research and Development

Published: 2013-01-22

Challenges and Prospects of Traditional Food Processing Technologies and their Products in Nigeria

SF Adedoyin

1-19

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Assessment of the Technical Efficiency of Gari Processing in Kwara State

OA Omotesho, A Muhammad-Lawal, O Odepitan, IJ Memudu

22-30

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Development and Evaluation of Coatings from Cactus opuntia in Prolonging the Shelf-life of Mangoes (Mangifera indica) Stored under Evaporative Coolant System (ECS)

CO Adetunui, OB Fawole, KA Arowora, AA Abiodun, JB Adetunji, MO Olatilewa

31-42

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Preliminary Study on the Potentials of Tuber Starches as Soup Thickeners

L Ajala, SO Amodu

43-49

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Effects of different traditional cooking methods on nutrients and mineral bioavailability of okra (Abelmoschus esculentus)

OF Adetuyi, BJ-O Stella

51-59

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Effect of Storage on the Shelf life of Dehydrated Fermented Locust Beans

FF Ilesanmi, KA Arowora, OS Ilesanmi, AA Agboola, MO Oyelakin, OA Akinloye, AR Olagbaju

61-66

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Effects of storage conditions and periods on glycoalkaloid content and nutritional value of Solanum tuberosum

AK Arise, RO Arise, NO Muhammad, OA Idowu, SO Akiode

67-76

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Effect of Edible Coatings from Aloe vera gel on Citrus sinensis during Ambient storage

CO Adetunji, AB Fawole, JK Oloke, JB Adetunji, OR Makanjoula

77-84

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Effects of Storage Time on the Stability of Tomato Puree Produced using Hot-Break Method

OE Adedeji, JC Anuonye, OR Karim

85-97

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Effect of Processing Methods on the Nutrients and Anti Nutrients Composition of Wild Lettuce (Lactuca taraxacifolia)

OO Olorode, JV Akinlotan, OH Raji

101-109

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Effect of Traditional Processing on the Nutritional Value of Three Types of Legumes Seeds Produced in Nigeria

OD Yangomodou, OR karim

111-117

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Microbial, Physical and Sensory Attributes of Cookies Produced From Wheat Flour Fortified with Mushroom Flour (Termitomyces robustus) and Spiced with (Ocimum gratissimum)

EO Giwa, CO Omosheyin

119-128

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Microbiological Evaluation and Nutritional Quality of Ogi made from Sorghum (Sorghum bicolor) Substituted with Millet (Pennistumvulgare)

AR Jose, AM Oyetayo

130-140

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Photochemicals and Minerals in Blanched and Unblanched Selected Green Leafy Vegetables Consumed in South-West Nigeria

OF Badejo

141-149

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A Comparative Evaluation of the Physical and Chemical Properties of Tamarind (Tamarindus Indica L.) Seeds in Nigeria

AA Adeola, BA Olunlade, MO Afolabi, OO Adeola, OW Ibitoye

152-158

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Nutritional Composition of the Flour of African Breadfruit (Treculia africana) Seeds Testa

EI Adeyeye, JA Adesina

159-178

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Organ Weight and Gut Microbial Counts of Broiler Chickens Fed Mono-culture Fungal Fermented Mango (Mangifera indica) Kernel Cake

RMO Kayode, A Sani, DF Apata, OR Karim, PF Amojasola

179-189

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Chemical Characteristics of Corn-Based AADUN, and MASA Fortified with Soyabean

FL Kolawole, MA Balogun, HE Amali

190-199

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Physico-chemical and Microbial Quality of Sorghum–based Complementary Food Enriched with Soybean (Glycine max) and Sesame (Sesamum indicum)

FM Makinde, AT Lapido

200-206

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Effect of Buchholzia coriacea (Wonderful kola) on Microflora of Fresh Fruits and Vegetables

JA Ayo, CB Nwanchukwu, UW Eke

207-216

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Proximate Composition and Organoleptic Qualities of Iron Fortified Gari

OT Esan, AS Sanni

217-224

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Physicochemical Properties and the Acceptability of Maize/Soy Flour Blends for Production of Kokoro

OS Fasasi

225-234

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