Vol. 26 No. 1 (2008) | Nigerian Food Journal

Published: 2009-11-02

Chemical, Functional and Sensory Properties of Instant Yam - Breadfruit Flour

AA Adebowale, SA Sanni, FO Oladapo

DOI:

10.4314/nifoj.v26i1.47417

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Nutrient Composition, Functional and Organoleptic Properties of Complementary Foods Formulated From Sorghum, Groundnut and Crayfish

OC Nzeagwu, NJ Nwaejike

DOI:

10.4314/nifoj.v26i1.47418

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Proximate and Vitamin Content of Four Nigerian Pterocarpus Species

GGE Osuagwu

DOI:

10.4314/nifoj.v26i1.47419

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Weight analyses and nitrogen balance assay in rats fed extruded African breadfruit (Treculia africana Decne) based diets

TU Nwabueze

DOI:

10.4314/nifoj.v26i1.47420

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Effect of enzyme clarification on chemical , physical and sensory properties of mango (magnifera indica) juice

GO Fetuga, MA Idowu, LO Sanni, FO Bamiro

DOI:

10.4314/nifoj.v26i1.47421

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Proximate Composition of Whole, Dehulled And Fermented Beniseed (Sesame indicum) With Associated Bacterial Species

PO Uaboi – Egbenni, AO Sobande, PN Okolie, O Teniola, C Ofodiogo

DOI:

10.4314/nifoj.v26i1.47422

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Ochratoxin A in Cocoa beans and cocoa based beverages in Nigeria: Traceability from farmgate to export outlet

F Oluwafemi, B Ayanwande

DOI:

10.4314/nifoj.v26i1.47423

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Hygienic Evaluation of two Food Service Centres in a University Campus in Samaru, Zaria, Nigeria

M Sadiq, IO Abdullahi

DOI:

10.4314/nifoj.v26i1.47424

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Influence of Peanut oil on the Flow Characteristics of Cowpea Slurry

PE Okechukwu

DOI:

10.4314/nifoj.v26i1.47425

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Evaluation of Technological Quality of Meat Produced from Nsukka Local Abattior

TN Okonkwo

DOI:

10.4314/nifoj.v26i1.47426

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Quality evaluation of ‘lafun’ produced from stored cassava roots

CC Okoro, FO Isa

DOI:

10.4314/nifoj.v26i1.47427

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Effect Of Dough Improvers On The Physical And Sensory Quality Of Acha (Digitaria exilis) Flour Bread

JA Ayo, A Nkama, US Haruna, B Yelmi, F Onajaife

DOI:

10.4314/nifoj.v26i1.47428

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`Assessment of Hybrid White Yam (Discorea Rotundata) Genotypes For The Preparation of Amala

UJ Ukpabi, RM Omodamiro

DOI:

10.4314/nifoj.v26i1.47429

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Mathematical Modeling of some Functional Properties of Mucuna cochinchinensis

EA Udensi, JC Okaka

DOI:

10.4314/nifoj.v26i1.47430

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Effect of Processing Methods On The Chemical Composition and Antioxidants Potentials of Structium Sparejanophora (Ewuro-Odo) and Vernonia Amygdalina (Ewuro).

FO Adetuyi, L Ajala, IBO Dada

DOI:

10.4314/nifoj.v26i1.47431

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Drying characteristics of selected local vegetables

PT Bolaji, GO Komolafe, E Alli

DOI:

10.4314/nifoj.v26i1.47432

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 26 No. 1 (2008) / Articles

Articles

Chemical, Functional and Sensory Properties of Instant Yam - Breadfruit Flour

DOI:

Nutrient Composition, Functional and Organoleptic Properties of Complementary Foods Formulated From Sorghum, Groundnut and Crayfish

DOI:

Proximate and Vitamin Content of Four Nigerian Pterocarpus Species

DOI:

Weight analyses and nitrogen balance assay in rats fed extruded African breadfruit (Treculia africana Decne) based diets

DOI:

Effect of enzyme clarification on chemical , physical and sensory properties of mango (magnifera indica) juice

DOI:

Proximate Composition of Whole, Dehulled And Fermented Beniseed (Sesame indicum) With Associated Bacterial Species

DOI:

Ochratoxin A in Cocoa beans and cocoa based beverages in Nigeria: Traceability from farmgate to export outlet

DOI:

Hygienic Evaluation of two Food Service Centres in a University Campus in Samaru, Zaria, Nigeria

DOI:

Influence of Peanut oil on the Flow Characteristics of Cowpea Slurry

DOI:

Evaluation of Technological Quality of Meat Produced from Nsukka Local Abattior

DOI:

Quality evaluation of ‘lafun’ produced from stored cassava roots

DOI:

Effect Of Dough Improvers On The Physical And Sensory Quality Of Acha (Digitaria exilis) Flour Bread

DOI:

`Assessment of Hybrid White Yam (Discorea Rotundata) Genotypes For The Preparation of Amala

DOI:

Mathematical Modeling of some Functional Properties of Mucuna cochinchinensis

DOI:

Effect of Processing Methods On The Chemical Composition and Antioxidants Potentials of Structium Sparejanophora (Ewuro-Odo) and Vernonia Amygdalina (Ewuro).

DOI:

Drying characteristics of selected local vegetables

DOI:

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