Vol. 42 No. 1 (2024) | Nigerian Food Journal

Published: 2024-12-31

Nutritional composition and functional properties of full-fat and defatted Gbafilo (Chrysobalamus Icaco) seed flours

A.I. Akinyede

1 - 10

DOI:

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Evaluation of physicochemical, antioxidant and sensory properties of bread produced from wheat and germinated pigeon pea flour blends

V.C. Ezeocha, D.C. Arukwe, G.B. Nwosu, V.O. Ochulor

11 - 21

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Effects of cooking and storage on total-carotene, selected vitamins and minerals of selected Nigerian green leafy vegetables

E.F. Okpalanma, E.S. Ukpong, E.E. Emojorho, C.C. Nwagbo, C.C. Ezegbe

22 - 40

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Morphological characteristics and physicochemical properties of bakery shortening produced from interesterified blend of Allanblackia, African walnut and fluted pumpkin seed oils

B.S. Chibor, M.O. Iwe, N.E. Obasi

41 - 54

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Production and quality evaluation of biscuit produced from water yam and rice bran flour blends

C.N. Egbedike

55 - 63

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Effects of roasting and fermentation on the chemical composition of pumpkin seed flour, and the quality of cassava based chin chin supplemented with the treated pumpkin seed flours

J.C. Mba, E.N. Odoh

64 - 72

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Functional, chemical and sensory properties of maize pudding enriched with soybean and pawpaw flours

J.K. Agomuo, I.K. Zubairu, K.A. Sogunle

73 - 85

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Quality evaluation of bread produced from composite flours of wheat and black fonio

I.M. Inuwa, B. Sambo, T. Yakubu

86 - 93

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Modelling of rheological properties of honey as influenced by temperature changes

V.O. Anidiobu, C.O. Anidiobu

94 - 102

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Effect of sucrose replacement with date syrup on the proximate, functional and sensory properties of fermented sorghum flour for preparation of kamu

I.A. Sengev, R.M. Alakih, D.I. Gernah

103 - 111

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Quality evaluation of biscuits from flour blends of malted soybeans and unripe plantain

J.A. Ayo, B. Gbuusu, P. Orafa, S.P. Akaahaan, V.O. Mathew

112 - 121

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Physicochemical and sensory evaluation of biscuits from blends of wheat, sprouted mung bean and tiger nut residue flours

C.C. Ezegbe, C.U Obiora, J.C. Ohuche, S.N. Orjiakor, D.C. Ezemonye

122 - 132

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 42 No. 1 (2024) / Articles

Articles

Nutritional composition and functional properties of full-fat and defatted Gbafilo (Chrysobalamus Icaco) seed flours

DOI:

Evaluation of physicochemical, antioxidant and sensory properties of bread produced from wheat and germinated pigeon pea flour blends

DOI:

Effects of cooking and storage on total-carotene, selected vitamins and minerals of selected Nigerian green leafy vegetables

DOI:

Morphological characteristics and physicochemical properties of bakery shortening produced from interesterified blend of Allanblackia, African walnut and fluted pumpkin seed oils

DOI:

Production and quality evaluation of biscuit produced from water yam and rice bran flour blends

DOI:

Effects of roasting and fermentation on the chemical composition of pumpkin seed flour, and the quality of cassava based chin chin supplemented with the treated pumpkin seed flours

DOI:

Functional, chemical and sensory properties of maize pudding enriched with soybean and pawpaw flours

DOI:

Quality evaluation of bread produced from composite flours of wheat and black fonio

DOI:

Modelling of rheological properties of honey as influenced by temperature changes

DOI:

Effect of sucrose replacement with date syrup on the proximate, functional and sensory properties of fermented sorghum flour for preparation of kamu

DOI:

Quality evaluation of biscuits from flour blends of malted soybeans and unripe plantain

DOI:

Physicochemical and sensory evaluation of biscuits from blends of wheat, sprouted mung bean and tiger nut residue flours

DOI:

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