Vol. 32 No. 2 (2014) | Nigerian Food Journal

Published: 2017-06-12

Effect of Different Soaking Time and Boiling on the Proximate Composition and Functional Properties of Sprouted Sesame Seed Flour

O.E. Kajihausa, R.A. Fasasi, Y.M. Atolagbe

8–15

DOI:

10.1016/S0189-7241(15)30112-0

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Effect of Dry Heat Pre-Treatment (Toasting) on the Cooking Time of Cowpeas (Vigna unguiculata L. Walp)

N.E. Obasi, N.C. Unamma, G.E. Nwofia

16-24

DOI:

10.1016/S0189-7241(15)30113-2

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Effects of Osmotic Dewatering and Oven Drying on β-Carotene Content of Sliced Light Yellow-Fleshed Sweet Potato (Ipomea batatas L.)

I.O. Clifford, E. Kingsley, C.O. Chika, I.I. Chinyere

25–32

DOI:

10.1016/S0189-7241(15)30114-4

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Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers

C.E.O. Ikanone, P.O. Oyekan

33-39

DOI:

10.1016/S0189-7241(15)30115-6

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Studies on the Potential of Malted Digitaria exilis, Cyperus esculentus and Colocasia esculenta Flour Blends as Weaning Food Formulation

O.G. Onuoha, E. Chibuzo, M. Badau

40-47

DOI:

10.1016/S0189-7241(15)30116-8

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Effects of Processing on the Nutrient Composition of False Yam (Icacina trichantha) Flour

E.O. Umoh, M.O. Iwe

1–7

DOI:

10.1016/S0189-7241(15)30111-9

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Quality assessment of Nigerian honey sourced from different floral locations

J. Ndife, L. Abioye, M. Dandago

48-55

DOI:

10.1016/S0189-7241(15)30117-X

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Molecular Characterization and Potential of Bacterial Species Associated with Cassava Waste

A.I. Elijah, O.O. Atanda, A.R. Popoola, S.V.A. Uzochukwu

56-65

DOI:

10.1016/S0189-7241(15)30118-1

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Production and Evaluation of Reconstitutable Kunun-Zaki

J.C. Ndulaka, N.E. Obasi, G.C. Omeire

66-72

DOI:

10.1016/S0189-7241(15)30119-3

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Bacteria Species Associated with Ugba (Pentaclethra macrophylla) Produced Traditionally and in the Laboratory and the Effect of Fermentation on Product of Oligosaccharide Hydrolysis

T.E. Ogbulie, C.A. Nsofor, F.C. Nze,

73 – 80

DOI:

10.1016/S0189-7241(15)30120-X

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Assessment of the Safety of Some On-The-Shelf Canned Food Products Using PCR-Based Molecular Technique

T.E. Ogbulie, A. Uzomah, M.N. Agbugba

81–91

DOI:

10.1016/S0189-7241(15)30121-1

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Evaluation of Poultry Manure Application Rates on the Nutrient Composition of Dioscorea bulbifera (Aerial yam)

V.C. Ezeocha, J.S. Nwogha, A.N. Ohuoba, L.I. Chukwu

92–96

DOI:

10.1016/S0189-7241(15)30122-3

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The physical, chemical and sensory qualities of Roselle water extract-coagulated Tofu compared with Tofu from two natural coagulants

S.B Fasoyiro

97–102

DOI:

10.1016/S0189-7241(15)30123-5

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Rheological modelling of the effects of sucrose adulterant on Nigerian honey

V.O. Anidiobu

103 – 112

DOI:

10.1016/S0189-7241(15)30125-9

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Effect of storage on the pasting characteristics of yam tubers

B.O. Otegbayo

113 – 119

DOI:

10.1016/S0189-7241(15)30126-0

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Evaluation of water-soluble vitamins and optimum cooking time of fresh edible portions of elephant grass (Pennisetum purpureum L. Schumach) shoot

N.P. Akah, J.C. Onweluzo

120–127

DOI:

10.1016/S0189-7241(15)30127-2

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Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of Okra (Abelmoschus esculentus) seeds

F.O. Adetuyi, T.A. Ibrahim

128 – 137

DOI:

10.1016/S0189-7241(15)30128-4

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 32 No. 2 (2014) / Articles

Articles

Effect of Different Soaking Time and Boiling on the Proximate Composition and Functional Properties of Sprouted Sesame Seed Flour

DOI:

Effect of Dry Heat Pre-Treatment (Toasting) on the Cooking Time of Cowpeas (Vigna unguiculata L. Walp)

DOI:

Effects of Osmotic Dewatering and Oven Drying on β-Carotene Content of Sliced Light Yellow-Fleshed Sweet Potato (Ipomea batatas L.)

DOI:

Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers

DOI:

Studies on the Potential of Malted Digitaria exilis, Cyperus esculentus and Colocasia esculenta Flour Blends as Weaning Food Formulation

DOI:

Effects of Processing on the Nutrient Composition of False Yam (Icacina trichantha) Flour

DOI:

Quality assessment of Nigerian honey sourced from different floral locations

DOI:

Molecular Characterization and Potential of Bacterial Species Associated with Cassava Waste

DOI:

Production and Evaluation of Reconstitutable Kunun-Zaki

DOI:

Bacteria Species Associated with Ugba (Pentaclethra macrophylla) Produced Traditionally and in the Laboratory and the Effect of Fermentation on Product of Oligosaccharide Hydrolysis

DOI:

Assessment of the Safety of Some On-The-Shelf Canned Food Products Using PCR-Based Molecular Technique

DOI:

Evaluation of Poultry Manure Application Rates on the Nutrient Composition of Dioscorea bulbifera (Aerial yam)

DOI:

The physical, chemical and sensory qualities of Roselle water extract-coagulated Tofu compared with Tofu from two natural coagulants

DOI:

Rheological modelling of the effects of sucrose adulterant on Nigerian honey

DOI:

Effect of storage on the pasting characteristics of yam tubers

DOI:

Evaluation of water-soluble vitamins and optimum cooking time of fresh edible portions of elephant grass (Pennisetum purpureum L. Schumach) shoot

DOI:

Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of Okra (Abelmoschus esculentus) seeds

DOI:

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