Vol. 22 No. 1 (2004) | Nigerian Food Journal

Published: 2005-05-09

Microbiological and Chemical Characteristics of Meat and Shucking Liquid Wastes of Freshwater Snail (Pila ovata)

CF Ezeama

1-6

DOI:

10.4314/nifoj.v22i1.33559

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Effect Of Sprouting On Available Lysine Content Of Cowpea (Vigna Unguiculata) Flour And The Performance Of The Flour Used For “Moi – Moi” Production

CN Ishiwu

7-9

DOI:

10.4314/nifoj.v22i1.33560

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The Public Health Significance Of Pathogens Isolated From \"Kunun-Zaki\", Sold In Retail Outlets In Zaria, Nigeria

VJ Umoh, SU Oranusi, JKP Kwaga

10-17

DOI:

10.4314/nifoj.v22i1.33561

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The Infra-Red Microspectroscopy Of 6 – Gingerol In Nigerian Ginger (Zingiber Officinale Roscoe)

AB Meadows, RJ Murphy, AO Olorunda, TO Aina

18-22

DOI:

10.4314/nifoj.v22i1.33562

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The Size And Localisation Of Yellow Pigmented Lipid Cells 6–Gingerol In Two Varieties Of Nigerian Ginger (Zingiberis Officinale Roscoe) At Various Maturity Stages

AB Meadows, Ian Morris, AO Olorunda, TO Aina

23-28

DOI:

10.4314/nifoj.v22i1.33563

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Fatty Acid Composition Of Cassiatora, Cassia Occidentalis And Cassia Senna (Leguminosae Subfamily Caesalpinoideae) Seed Oils.

JT Ayodele, R Dandaso, TO Olagbemiro

29-32

DOI:

10.4314/nifoj.v22i1.33564

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Amylograph Pasting Properties And Swelling Power Of Six Varieties Of Cowpea (Vigna unguiculata) Starch

FO Henshaw, AA Adebowale

33-39

DOI:

10.4314/nifoj.v22i1.33566

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Composition and Production of Water Sanitizer

OA Amao-Kehinde, GO Agwunobi, OA Adeyoju, OF Kayode, MA Etoamaihe, HM Solomon

40-47

DOI:

10.4314/nifoj.v22i1.33565

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Comparative Evaluation Of Four Formulated Weaning Foods And A Commercial Product

CE Onuorah, FA Akinjede

48-53

DOI:

10.4314/nifoj.v22i1.33567

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Physico-Chemical Properties Of Premixes For Preparation Of \"Akara\"

AA Olapade, PU Ugokwe, AU Ozumba, HM Solomon, O Olatunje, SO Adelaja

54-59

DOI:

10.4314/nifoj.v22i1.33568

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Amylase Recovery From Mouldy Bran Of Aspergillus niger AM07

AM Omemu, I Akpan, MO Bankole

60-64

DOI:

10.4314/nifoj.v22i1.33569

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A Process Technology For Conversion Of Dried Cassava Chips Into “Gari”

OB Oluwole, OO Olatunji, SA Odunfa

65-77

DOI:

10.4314/nifoj.v22i1.33570

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Nutrient Composition And Acceptability Of Soy-Pupuru Flour And Dough

OO Lasekan, JM Babajide, OA Tuwase

78-86

DOI:

10.4314/nifoj.v22i1.33571

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Effect Of Soy On The Physico-Chemical Properties Of Pupuru Flour

OO Lasekan, JM Babajide, OJ Adebayo

87-96

DOI:

10.4314/nifoj.v22i1.33572

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Effect Of Processing On Nutritional Composition, Phytate And Functional Properties Of Rice (Oryza sativa L) Flour

FO Abulude

97-104

DOI:

10.4314/nifoj.v22i1.33573

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Drying Kinetics of Ginger

JS Alakali, AA Satimehin

105-111

DOI:

10.4314/nifoj.v22i1.33574

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Effect Of Smoking Time On Keeping Quality Of Smoked Mackerel (Scomboromorus scombrus)

H Agu, CS Bhandary

112-118

DOI:

10.4314/nifoj.v22i1.33575

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Microbiological Evalation Of “Kunun Zaki” And “Zoborodo” Drink (Beverages) Locally Produced And Sold In A Polytechnic Community In Nigeria

JA Ayo, H Umianze, T Gaffa

119-126

DOI:

10.4314/nifoj.v22i1.33576

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Carbon And Nitrogen Requirements For The Cultivation Of Oyster Mushroom Pleurotus sajor-caju

CI Anyakorah, N Okafor, O Olatunji

127-132

DOI:

10.4314/nifoj.v22i1.33577

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Microbial And Organoleptic Changes Associated With “Ugba” Stored At Ambient Temperature

CC Ogueke, LE Aririatu

133-140

DOI:

10.4314/nifoj.v22i1.33578

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Comparative Studies Of The Physicochemical Properties Of Two Local Varieties Of Sweet Potato Flours

JO Onuh, MA Akpapunam, MO Iwe

141-146

DOI:

10.4314/nifoj.v22i1.33579

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Production And Evaluation Of Doughnuts And Biscuits From Maize – Pigeon Pea Flour Blends

CA Echendu, IA Onimawo, Somtochi Adieze

147-153

DOI:

10.4314/nifoj.v22i1.33580

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Tropical Ale Brewing Using Sorghum Malt

AE Asagbra, SA Odunfa

154-159

DOI:

10.4314/nifoj.v22i1.33581

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The Nutritive Potentials Of Cotton (Gossypium barbadense) Leaves

A Apena, C Atole, SN Chinweike-Umeh, UE Usigbe, MO Ojekunle, AW Ashiru

160-163

DOI:

10.4314/nifoj.v22i1.33582

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Evaluation Of Sachet Water Samples In Owerri Metropolis

JN Nwosu, CC Ogueke

164-170

DOI:

10.4314/nifoj.v22i1.33583

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Production And Chemical Analysis Of Weaning Food From Maize, Soybean And Fluted Pumpkin Seed Flour

HO Agu, E Aluyah

171-177

DOI:

10.4314/nifoj.v22i1.33584

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Development Of A Manual Fruit Juice Extractor

BO Akintunde, TY Akintunde, AO Adejumo

178-182

DOI:

10.4314/nifoj.v22i1.33585

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Design, Development And Performance Evaluation Of A Manual Cashew Nut Hot Oil Roasting Machine

R Akinoso, WB Asiru, OO Awoliyi

183-188

DOI:

10.4314/nifoj.v22i1.33586

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Effects Of Substituting Honey For Sucrose In Bread Making

DC Ebiringa, SI Echebiri

189-194

DOI:

10.4314/nifoj.v22i1.33587

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The Quality Properties Of Tomatoes (Lycopersicon esculentum) As Influenced By Processing With A Chemical Preservative And Storage

SU Okorie, EC Nwanekezi, CC Okoro

195-202

DOI:

10.4314/nifoj.v22i1.33588

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Performance Evaulation of Locust Beans Dehuller/Separator for \"Dawadawa\" Production

N Ajuebor, O Onny, OF Odediran, BO Oyedoyin

203-208

DOI:

10.4314/nifoj.v22i1.33589

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The Food Potential Of Potato Yam (Dioscorea bulbifera)

MA Igyor, SM Ikyo, DI Gernah

209-215

DOI:

10.4314/nifoj.v22i1.33590

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Sugar, Vitamin C, And Mineral Contents In Indigenous And Foreign Fruit Juices Marketed In Nigeria

OAT Ebuehi, CE Ikanone, ULM Nwamadi

216-222

DOI:

10.4314/nifoj.v22i1.33591

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