Vol. 37 No. 2 (2019) | Nigerian Food Journal

Published: 2020-10-30

Effect of Oil and Lime Water Treatment and Storage on Some Quality Parameters of Quail Shell Eggs

O.M.M. Nwadi, T.F. Maduekwe, T.M. Okonkwo

1-6

DOI:

download PDF

Production and Evaluation of Gari-Analog from Orange Fleshed Sweet Potato and Soybean

Chinelo Vanessa Ezeocha, Ruth Munachimso Ofodile

7-14

DOI:

download PDF

Effect of Nisin and Selected Essential Oils on the Physicochemical, Microbiological Properties and Storage Stability of Wara, a Local Cheese in Nigeria

O. Animashaun, Y. Akinleye

15-23

DOI:

download PDF

Physicochemical and Sensory Properties of Home-Made Noodles from Wheat, Bambara Nut and Carrot Composite Flours

G.E. Onah, J.O. Abu, M.I. Yusuf

24-33

DOI:

download PDF

Phytochemical Composition, Antioxidant Activity, Biochemical Properties and Blood Glucose Lowering Potential of Unblanched and Blanched Wild Lettuce Leaf

Oluwole Steve Ijarotimi, Olamide Abigael Akande

34-43

DOI:

download PDF

Standardization, Proximate Composition, Mineral Contents and Mineral Ratios of Selected Indigenous Soups in South-West, Nigeria

O.O. Akinbule, C.A. Oladoyinbo, A.S. Akinbule, A.T. Omidiran, A.A. Oloyede, I.D. Onaneye, R.O. Sulaiman

44-56

DOI:

download PDF

Optimisation of Microwave Drying of Tomatoes (Solanum lycopersicum L.) Slices Using Taguchi Method

J.B. Hussein, M.O. Oke, J.A. Adeyanju, M.S. Sanusi

57-71

DOI:

download PDF

Biochemical Changes During Controlled Fermentation of Cottonseed (Gossypium hirsutum L.) for Owoh Production

O.O. Ezekiel, A.K. Adeniyi, O.E. Adedeji

72-80

DOI:

download PDF

Effect of Sources of Fibre on Some Quality Characteristics of High Fibre Bread

Aminat O. Adelekan, Promise N. Ogboa, Isaac A. Adeyemi

81-91

DOI:

download PDF

Quality Evaluation of Wheat and Defatted Cashew Nut-Based Cookies

S.O. Azeez, H.B. Adeyemi, K. Ajiboye, F.A. Ekundayo, A.B. Zubair, A.O. Olatunji

92-101

DOI:

download PDF

Characterization of Volatile Compounds in Raw, Boiled and Roasted African Walnuts (Tetracarpidium conophorum)

M.C. Ojinnaka, L.N. Daniel, P.C. Ojimelukwe, N.O. Eddy

102-113

DOI:

download PDF

Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 37 No. 2 (2019) / Articles

Articles

Effect of Oil and Lime Water Treatment and Storage on Some Quality Parameters of Quail Shell Eggs

DOI:

Production and Evaluation of Gari-Analog from Orange Fleshed Sweet Potato and Soybean

DOI:

Effect of Nisin and Selected Essential Oils on the Physicochemical, Microbiological Properties and Storage Stability of Wara, a Local Cheese in Nigeria

DOI:

Physicochemical and Sensory Properties of Home-Made Noodles from Wheat, Bambara Nut and Carrot Composite Flours

DOI:

Phytochemical Composition, Antioxidant Activity, Biochemical Properties and Blood Glucose Lowering Potential of Unblanched and Blanched Wild Lettuce Leaf

DOI:

Standardization, Proximate Composition, Mineral Contents and Mineral Ratios of Selected Indigenous Soups in South-West, Nigeria

DOI:

Optimisation of Microwave Drying of Tomatoes (Solanum lycopersicum L.) Slices Using Taguchi Method

DOI:

Biochemical Changes During Controlled Fermentation of Cottonseed (Gossypium hirsutum L.) for Owoh Production

DOI:

Effect of Sources of Fibre on Some Quality Characteristics of High Fibre Bread

DOI:

Quality Evaluation of Wheat and Defatted Cashew Nut-Based Cookies

DOI:

Characterization of Volatile Compounds in Raw, Boiled and Roasted African Walnuts (Tetracarpidium conophorum)

DOI:

Journal Identifiers