Vol. 6 No. 2 (2001) | Journal of Food Technology in Africa

Published: 2001-02-01

Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu'

O.B. Oyewole, S.L. Ogundele

38-40

DOI:

10.4314/jfta.v6i2.19283

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The suitability of locally produced milk for human consumption: Investigations into quantity, composition and quality profiles of milk at Njoro, Kenya

P.G. Bille, M. Ahamed, V. Othiambo, E.L. Keya

41-43

DOI:

10.4314/jfta.v6i2.19284

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Examining the need for the use of calcium chloride in the processing of Gouda cheese made from pasteurised milk.

P.G. Bille, P. Hiwelepo, E.L. Keya

44-47

DOI:

10.4314/jfta.v6i2.19285

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In vitro relative protein digestibility and lipoxygenase activity used as parameters to test and compare quality in five varieties of soybean meals.

Elizabeth Maforimbo

48-52

DOI:

10.4314/jfta.v6i2.19286

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Microbiological quality of some groundnut products hawked in Bauchi, a Nigerian City

A. A. Adebesin, O. T. Saromi, N. A. Amusa, S. O. Fagade

53-55

DOI:

10.4314/jfta.v6i2.19287

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Cottage processing of cashew apple juice in Nigeria: physico-chemical and sensory evaluation of product.

T. O. Akinwale, O. Olubamiwa, E. A. Ajav

56-58

DOI:

10.4314/jfta.v6i2.19288

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Brine treatment, smoking and storage techniques: their effects on the microbial quality of smoked mackerel.

G. D Eyabi Eyabi, S. W. Hanson, P. J. Barlow

59-62

DOI:

10.4314/jfta.v6i2.19289

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Simulation models for food separation by adsorption process

Ochieng Aoyi, K Ofosu Asiedu, Otieno Osembo

63-67

DOI:

10.4314/jfta.v6i2.19290

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Some aspect of the logical way of studying dinitrogen fixation in an agroforestry context for improving food production

Elijah M. Akunda

68-71

DOI:

10.4314/jfta.v6i2.19291

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Journal of Food Technology in Africa
Journal / Journal of Food Technology in Africa / Vol. 6 No. 2 (2001) / Articles

Articles

Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu'

DOI:

The suitability of locally produced milk for human consumption: Investigations into quantity, composition and quality profiles of milk at Njoro, Kenya

DOI:

Examining the need for the use of calcium chloride in the processing of Gouda cheese made from pasteurised milk.

DOI:

In vitro relative protein digestibility and lipoxygenase activity used as parameters to test and compare quality in five varieties of soybean meals.

DOI:

Microbiological quality of some groundnut products hawked in Bauchi, a Nigerian City

DOI:

Cottage processing of cashew apple juice in Nigeria: physico-chemical and sensory evaluation of product.

DOI:

Brine treatment, smoking and storage techniques: their effects on the microbial quality of smoked mackerel.

DOI:

Simulation models for food separation by adsorption process

DOI:

Some aspect of the logical way of studying dinitrogen fixation in an agroforestry context for improving food production

DOI:

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