Vol. 42 No. 2 (2024) | Nigerian Food Journal

Published: 2024-11-14

Postprandial glycemic response of coconut fibre-enriched bread in apparent healthy subjects

O.P. Ibidapo, A.A. Osibanjo , O.B. Oluwole, E.N. Okafor , N.E. Efuribe, G.N. Elemo

1 – 8

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Effect of drying methods on the functional, physicochemical, pasting, and sensory properties of unripe plantain flour and its cooked paste (Amala)

A.J. Anozie, L.O. Sanni, A.A. Adebowale, S.O. Kareem

9 – 23

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Evaluation of proximate, physical and sensory properties of snacks produced from wheat, banana puree and roasted peanut grits

I.A. Sengev, M.A. Damsa, M.C. Bunde-Tsegba

24 – 32

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Quantification of aflatoxins levels in selected retailed food stuffs in Osogbo using high performance thin layer chromatography (HP-TLC) and biodetoxification potentials of Lactobacillus casei strains

T. Ozabor, N. Olatunji, F. Atanda, R. Bakare, F. Ojo, O. Oluwajide, E. Ogunlana, F. Ayoade, J. Olaitan

33 – 45

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Influence of fermentation on carotenoids and the sensory appeal of a solid-state fermented biofortified cassava product

L.A. Oyafajo, L. Sanni, T. Shittu, S. Kareem, W. Awoyale

46 – 57

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Effects of food safety perception on health outcomes of urban consumers of ready-to-eat foods in Ibadan, Oyo State, Nigeria

C.P. Adekunle

58 – 71

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The Potential of Raffia (Raphia hookeri) gum in stabilisation of ice cream, yoghurt and pineapple juice

P.N. Ekeocha , C.N. Ubbaonu , I.I. Adedokun

72 – 83

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Chemical composition, sensory property and glycemic response of ready-to-eat breakfast meal developed from partially milled rice

O.M. Mayaki, B.A. Akinwande, M.O. Oke

84 – 94

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Microbiological quality of fresh sugarcane juice as influenced by ginger and lemon extracts addition and pasteurisation

E.M Tersoo-Abiem, C.A. Onoja

106 – 116

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Chemical composition, physical, functional, and sensory properties of cakes produced from blends of wheat, orange-fleshed sweet potato and moringa seed flours

P.C. Ibe, R.C. Ejike, T.M. Ikegwu, H.O. Agu

117 – 130

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Nutrient composition and sensory evaluation of air and deep-fried yam chips

I.S. Asogwa, N.N. Uchegbu, U.J. Ani

131 – 137

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 42 No. 2 (2024) / Articles

Articles

Postprandial glycemic response of coconut fibre-enriched bread in apparent healthy subjects

DOI:

Effect of drying methods on the functional, physicochemical, pasting, and sensory properties of unripe plantain flour and its cooked paste (Amala)

DOI:

Evaluation of proximate, physical and sensory properties of snacks produced from wheat, banana puree and roasted peanut grits

DOI:

Quantification of aflatoxins levels in selected retailed food stuffs in Osogbo using high performance thin layer chromatography (HP-TLC) and biodetoxification potentials of Lactobacillus casei strains

DOI:

Influence of fermentation on carotenoids and the sensory appeal of a solid-state fermented biofortified cassava product

DOI:

Effects of food safety perception on health outcomes of urban consumers of ready-to-eat foods in Ibadan, Oyo State, Nigeria

DOI:

The Potential of Raffia (Raphia hookeri) gum in stabilisation of ice cream, yoghurt and pineapple juice

DOI:

Chemical composition, sensory property and glycemic response of ready-to-eat breakfast meal developed from partially milled rice

DOI:

Microbiological quality of fresh sugarcane juice as influenced by ginger and lemon extracts addition and pasteurisation

DOI:

Chemical composition, physical, functional, and sensory properties of cakes produced from blends of wheat, orange-fleshed sweet potato and moringa seed flours

DOI:

Nutrient composition and sensory evaluation of air and deep-fried yam chips

DOI:

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