Vol. 11 No. 2 (2012) | Journal of Agricultural Research and Development

Published: 2013-01-23

Mechanical Oil Expression from Groundnut (Arachid hypogaeaL) Kernels using a Spring-Controlled Hydraulic Press

Am Olaniyan, KA Yusuf

235-248

DOI:

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The Role of Home Economics in Higher Institutions in Nigeria

A Igunnu, CT Gbadebo

249-264

DOI:

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The Impact of Refuse Dump sites on the Physico-chemical and Microbial Properties of ground Water in some selected areas

K Adesina, OA Okunade

265-272

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Physico-Chemical Properties of Drinking Water at Erinfun Community in Ado-Ekiti, Nigeria

K Adesina, TP Ojo, OJ Oje

273-280

DOI:

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Performance of Celosia argentea (Lagos Spinach) as Influenced by Cow and Poultry Manures in Humid Rainforest Nigeria

KO Sannie, JM Adesina, LA Afolabi

281-289

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Comparative performances of composite flours from blends of yam (Dioscorea rotundata), cassava (Manihot esculenta Crantz) and wheat flours in cake preparation

KO Falade, AA Olapade, KS Abdul

290-294

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Effect of Graded Bambara Nut Flour on Proximate Composition and Physico-Chemical Properties of Fortified pupuru Flour

SJ Olatunde, GO Ogunlakin, SA Oyeyinka, FE Adedoyin

295-304

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Assessment of Gari Processing Technologies in Oja-Iya Area of Ilorin Metropolis

OR Karim, AA Karim

305-312

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Comparative Evaluation of Cheese samples treated with Honey and Thyme solutions

AA Badmos, K Abdulsalam

313-318

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Religious Belief as a Determinant Factor of Food Processing in Ilorin

AA karim, OR Karim, MN Adeoye

319-327

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Effects of Fermented Maize Supernatant and Sodom Apple Coagulant on the Time, Temperature and of Coagulation of Soft Cheese

AA Badmos, K Joseph

328-332

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Quality Evaluation of Jam Formulated from Baobab and Pawpaw Fruits

SA Oyeyinka, AO Abioye, JA Adeyanju, AT Oyeyinka, GA Adedeji

333-340

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Physicochemical and Sensory Properties of Plantain Flour Fortified with Benne Seed

OR Karin, KO Abdulsalam, AM Akanji

341-348

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The Inhibition of aflatoxin production from Aspergillus parasiticus NRRL 2999 by ethanol extract of Aframommon danielli flower

MO Afolabi, GO Adegoke, BA Olunlade, AA Adeola, WO Ibitoye

349-354

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Acceptability and Nutritional Attributes of Moringa Oleifera-enriched Maize Flour

HA Agboola, AK Arise, RO Arise, JK Joseph, SO Akiode

355-361

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Efficiency of Traditional Food Processing Technology in the Locality

MO Ode, AA Babayeju, MA Obalowu

363-368

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Journal of Agricultural Research and Development
Journal / Journal of Agricultural Research and Development / Vol. 11 No. 2 (2012) / Articles

Articles

Mechanical Oil Expression from Groundnut (Arachid hypogaeaL) Kernels using a Spring-Controlled Hydraulic Press

DOI:

The Role of Home Economics in Higher Institutions in Nigeria

DOI:

The Impact of Refuse Dump sites on the Physico-chemical and Microbial Properties of ground Water in some selected areas

DOI:

Physico-Chemical Properties of Drinking Water at Erinfun Community in Ado-Ekiti, Nigeria

DOI:

Performance of Celosia argentea (Lagos Spinach) as Influenced by Cow and Poultry Manures in Humid Rainforest Nigeria

DOI:

Comparative performances of composite flours from blends of yam (Dioscorea rotundata), cassava (Manihot esculenta Crantz) and wheat flours in cake preparation

DOI:

Effect of Graded Bambara Nut Flour on Proximate Composition and Physico-Chemical Properties of Fortified pupuru Flour

DOI:

Assessment of Gari Processing Technologies in Oja-Iya Area of Ilorin Metropolis

DOI:

Comparative Evaluation of Cheese samples treated with Honey and Thyme solutions

DOI:

Religious Belief as a Determinant Factor of Food Processing in Ilorin

DOI:

Effects of Fermented Maize Supernatant and Sodom Apple Coagulant on the Time, Temperature and of Coagulation of Soft Cheese

DOI:

Quality Evaluation of Jam Formulated from Baobab and Pawpaw Fruits

DOI:

Physicochemical and Sensory Properties of Plantain Flour Fortified with Benne Seed

DOI:

The Inhibition of aflatoxin production from Aspergillus parasiticus NRRL 2999 by ethanol extract of Aframommon danielli flower

DOI:

Acceptability and Nutritional Attributes of Moringa Oleifera-enriched Maize Flour

DOI:

Efficiency of Traditional Food Processing Technology in the Locality

DOI:

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