Vol. 41 No. 1 (2023) | Nigerian Food Journal

Published: 2024-01-16

Editorial comment

Gabriel Ifeanyi Okafor

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Phytochemical and Antioxidant Properties of Instant Beverage Infusion Produced from Blends of Lemongrass (Cymbopogon citrates), Oyster Mushroom (Pleurotus pulmonarius) and Leaf of Life (Bryophllum pinnatum)

O.A Omowaye-Taiwo, O.A. Jeje, T.P. Ojo, D.M Fakomiti

1-11

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Antioxidant and Anti-Ulcer Potentials of Bread Supplemented with Lentinus squarrosulus (Mont.) Mushroom

O.A. Omowaye-Taiwo, M.O. Oluwamukomi, M.K. Bolade

12–23

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Antioxidant Properties and Sensory Profile of Cookies from Blends of Pearl Millet, Germinated Lentils Seed and Pineapple Peel Flours

M.A. Dada, F.A. Bello, M.A. Ajatta, O.M. Adufe

24–31

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Effect of Temperature on the Physicochemical and Microbiological Properties of Functional Beverages Formulated from Sorghum bicolor Stem Sheath

F.B. Borokini, O.Y. Komolafe, C.E. Igbokwe

32–43

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Evaluation of Phytochemical and Antimicrobial Constituents of the Aerial Parts of Mentha spicata Lam

M.O. Shoge, A. Tamasi, O. Ale, T.T. Adegboyega, J.S. Nuhu

44 – 52

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Chemical Composition, Antioxidant Properties and Sensory Quality of Ogiri Produced by Fermentation of Citrullus vulgaris with Mutant and Non-Mutant Strains of Bacillus subtilis

C.Y. Babatuyi, V.O. Oyetayo, F.A. Akinyosoye

53–67

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Chemical Composition, Antioxidant and Sensory Properties of Beverages Produced from Extracts of Tiger Nut, Papaya, Pear and Soursop Leaves

O.A. Jeje, A.A. Badejo, S.O. Arinola

68-78

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Chemical Composition, Functional and Sensory Properties of Infant Formula Produced from Blends of Quality Protein Maize, Malted Sorghum, Bambara Groundnut Seed and Prawn

B.S. Oladeji, M.C. Anidebe

79-87

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 41 No. 1 (2023) / Articles

Articles

Editorial comment

DOI:

Phytochemical and Antioxidant Properties of Instant Beverage Infusion Produced from Blends of Lemongrass (Cymbopogon citrates), Oyster Mushroom (Pleurotus pulmonarius) and Leaf of Life (Bryophllum pinnatum)

DOI:

Antioxidant and Anti-Ulcer Potentials of Bread Supplemented with Lentinus squarrosulus (Mont.) Mushroom

DOI:

Antioxidant Properties and Sensory Profile of Cookies from Blends of Pearl Millet, Germinated Lentils Seed and Pineapple Peel Flours

DOI:

Effect of Temperature on the Physicochemical and Microbiological Properties of Functional Beverages Formulated from Sorghum bicolor Stem Sheath

DOI:

Evaluation of Phytochemical and Antimicrobial Constituents of the Aerial Parts of Mentha spicata Lam

DOI:

Chemical Composition, Antioxidant Properties and Sensory Quality of Ogiri Produced by Fermentation of Citrullus vulgaris with Mutant and Non-Mutant Strains of Bacillus subtilis

DOI:

Chemical Composition, Antioxidant and Sensory Properties of Beverages Produced from Extracts of Tiger Nut, Papaya, Pear and Soursop Leaves

DOI:

Chemical Composition, Functional and Sensory Properties of Infant Formula Produced from Blends of Quality Protein Maize, Malted Sorghum, Bambara Groundnut Seed and Prawn

DOI:

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