Vol. 34 No. 2 (2016) | Nigerian Food Journal

Published: 2017-11-10

Comparative Evaluation of Some Properties of Native and Oxidized Cassava, Yam and Rice Starches

CI Owuamanam, TM Ikegwu, MM Ayim

1-8

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Effects of Some Tropical Plant Oils Supplemented Diet on Blood Serum Lipid Profile of Albino Rats

EC Nwanekezi, JK Agomuo, EM Uba, EN Odumegwu

9-19

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Quality Evaluation of Unripe Plantain and Water Yam Composite Flours and their Cooked Paste

EO Uzodinma, EU Onwurafor, EO Ugwu

20-30

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Effects of Chemical Peeling and Cultivars on the Antinutritional and Mineral Contents of Some Cassava Products

NU Arisa, OC Aworh

31-39

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Effects of Preservative Techniques on the Storage Stability of Sorghum Stem Sheath Beverage

TO Adedeji, IB Oluwalana

40-46

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Effects of Fermentation on the Fatty Acids, Sterols and Phospholipids Content of Raw and Cooked Walnut for Use as Complementary Food

MA Oyerekua

47-55

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Effects of Particle Size on Palm Kernel Oil Yield under Uniaxial Loading

IC Ozumba, K Oje, C Nwosu

56-63

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An Assessment of the Levels of Heavy Metals, Nitrates and Nitrites in Three Leafy Vegetables from Selected Rural and Urban Markets in Kwara State, Nigeria

CM Aboyeji, O Dunsin, SD Daniel, AO Adekiya, GO Agbaje, SA Abolusoro

64-71

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Nutritional and Health Benefits of Acha (Digitaria exilis) in the Human Diet – A Review

MF Istifanus, EB Agbo

72-78

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Proximate, Functional and Pasting Properties of Jackfruit Seed Flour as Affected by Different Treatments

RN Attaugwu, ES Ukpong, JI Anyadioha

79-85

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Effects of Fermentation, Boiling and Roasting on Some Micronutrients and Antinutrient Composition of Jackfruit Seed Flour

RN Attaugwu, JI Anyadioha, ES Ukpong, M Achugonye

86-93

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Fermented Condiments from Melon (Citrullus vulgaris) and African Locust Bean (Parkia biglobosa) Seeds – A Review

RA Ayo-Lawal, RO Osoniyi, G Rivera, TO Elufisan

94-104

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Production and Quality Evaluation of Candies from Date Nut (Phoenix dactylifera) and Groundnut (Arachis hypogea) Blends

BI Offia Olua, UA Onwuzuruike, H Ohaka

105-115

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Effects of Decortication Temperature on the Functional Properties of Cowpea (Vigna unguiculata) Flour and Sensory Properties of Moi-Moi

AA Nwakaudu, MS Nwakaudu, CI Owuamanam, JC Ofoegbu, RO Anikwenze

116-124

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A Comparative Evaluation of Methods for the Determination of Vitamin A in Some Fortified Foods

KO Olayinka, OT Adetunde, WG Muhammed, CY Sanusi

125-135

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Sensory Evaluation of Ogiri Produced by Solid State Fermentation of Boiled Melon Seeds (Cucumis melo) in a Stainless Steel Fermentor

OO Onawola, PN Nwagala, BM Muhammed, JNC Okafor, AE Asagbra

136-141

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 34 No. 2 (2016) / Articles

Articles

Comparative Evaluation of Some Properties of Native and Oxidized Cassava, Yam and Rice Starches

DOI:

Effects of Some Tropical Plant Oils Supplemented Diet on Blood Serum Lipid Profile of Albino Rats

DOI:

Quality Evaluation of Unripe Plantain and Water Yam Composite Flours and their Cooked Paste

DOI:

Effects of Chemical Peeling and Cultivars on the Antinutritional and Mineral Contents of Some Cassava Products

DOI:

Effects of Preservative Techniques on the Storage Stability of Sorghum Stem Sheath Beverage

DOI:

Effects of Fermentation on the Fatty Acids, Sterols and Phospholipids Content of Raw and Cooked Walnut for Use as Complementary Food

DOI:

Effects of Particle Size on Palm Kernel Oil Yield under Uniaxial Loading

DOI:

An Assessment of the Levels of Heavy Metals, Nitrates and Nitrites in Three Leafy Vegetables from Selected Rural and Urban Markets in Kwara State, Nigeria

DOI:

Nutritional and Health Benefits of Acha (Digitaria exilis) in the Human Diet – A Review

DOI:

Proximate, Functional and Pasting Properties of Jackfruit Seed Flour as Affected by Different Treatments

DOI:

Effects of Fermentation, Boiling and Roasting on Some Micronutrients and Antinutrient Composition of Jackfruit Seed Flour

DOI:

Fermented Condiments from Melon (Citrullus vulgaris) and African Locust Bean (Parkia biglobosa) Seeds – A Review

DOI:

Production and Quality Evaluation of Candies from Date Nut (Phoenix dactylifera) and Groundnut (Arachis hypogea) Blends

DOI:

Effects of Decortication Temperature on the Functional Properties of Cowpea (Vigna unguiculata) Flour and Sensory Properties of Moi-Moi

DOI:

A Comparative Evaluation of Methods for the Determination of Vitamin A in Some Fortified Foods

DOI:

Sensory Evaluation of Ogiri Produced by Solid State Fermentation of Boiled Melon Seeds (Cucumis melo) in a Stainless Steel Fermentor

DOI:

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