Vol. 26 No. 2 (2008) | Nigerian Food Journal

Published: 2009-11-02

Isolation and Some Physicochemical Characteristics of isolated starch from two Nigerian varieties of African yam bean (Sphenostylis stenocarpa).

EB Banigo, HD Mepba

DOI:

10.4314/nifoj.v26i2.47433

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Nutritional and Sensory Qualities of some Nigerian Cakes

J Eke, SC Achinewhu, L Sanni

DOI:

10.4314/nifoj.v26i2.47434

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Shelf-Life Extension Studies of Akara Spiced with Crude Extract of Aframomum danielli

AO Falola, CC Okoro, GO Adegoke

DOI:

10.4314/nifoj.v26i2.47435

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Microbiological Assessment and Sensory Properties of Steamed Cowpea Paste (moin-moin) Treated with Garlic, Ginger and Alkaline salt (trona).

CF Ezeama, NO Ozua

DOI:

10.4314/nifoj.v26i2.47436

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Effects of processing methods on the levels of some antinutritional factors in Mucuna flagellipes

EA Udensi, NU Arisa, M Maduka

DOI:

10.4314/nifoj.v26i2.47437

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Comparative Evaluation of Gari Samples Produced from Fresh Cassava Roots and Dried Cassava Chips.

FC Ekwu, C Ehirim

DOI:

10.4314/nifoj.v26i2.47438

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Effect of Soaking Time on Proximate and Mineral Compositions and Anti-Nutritional Factors of Yellow Maize (zea mays)

NE Obasi, CO Wogu

DOI:

10.4314/nifoj.v26i2.47439

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Sensory Evaluation of scomber scombrus (Mackerel) Smoked with Different types of Wood.

RCA Orji, I Uzoagba

DOI:

10.4314/nifoj.v26i2.47440

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Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis

NA Agiriga, MO Iwe

DOI:

10.4314/nifoj.v26i2.47441

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Effect of Steaming Method and Time on the Physical and Chemical Properties of Flour from Yam Tubers

BA Akinwande, OA Abiodun, IA Adeyemi, CT Akanbi

DOI:

10.4314/nifoj.v26i2.47442

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Effects Of Temperature And Time On The Moisture Content Colour And Texture Of Okra

GO Komolafe, PA Idah

DOI:

10.4314/nifoj.v26i2.47444

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Critical Control Points in the Processing of Cassava Tuber for Ighu Production

LI Nwagbara, MO Iwe

DOI:

10.4314/nifoj.v26i2.47445

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Quality of gari (roasted cassava mash) in Lagos State, Nigeria

LO Sanni, AA Adebowale, W Awoyale, GO Fetuga

DOI:

10.4314/nifoj.v26i2.47446

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Rheological, Baking And Sensory Characteristics Of Fermented Cassava Starch-Wheat-Cowpea Blends

HD Mepha, L Eboh, A Aron, J Ukpabi

DOI:

10.4314/nifoj.v26i2.47447

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 26 No. 2 (2008) / Articles

Articles

Isolation and Some Physicochemical Characteristics of isolated starch from two Nigerian varieties of African yam bean (Sphenostylis stenocarpa).

DOI:

Nutritional and Sensory Qualities of some Nigerian Cakes

DOI:

Shelf-Life Extension Studies of Akara Spiced with Crude Extract of Aframomum danielli

DOI:

Microbiological Assessment and Sensory Properties of Steamed Cowpea Paste (moin-moin) Treated with Garlic, Ginger and Alkaline salt (trona).

DOI:

Effects of processing methods on the levels of some antinutritional factors in Mucuna flagellipes

DOI:

Comparative Evaluation of Gari Samples Produced from Fresh Cassava Roots and Dried Cassava Chips.

DOI:

Effect of Soaking Time on Proximate and Mineral Compositions and Anti-Nutritional Factors of Yellow Maize (zea mays)

DOI:

Sensory Evaluation of scomber scombrus (Mackerel) Smoked with Different types of Wood.

DOI:

Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis

DOI:

Effect of Steaming Method and Time on the Physical and Chemical Properties of Flour from Yam Tubers

DOI:

Effects Of Temperature And Time On The Moisture Content Colour And Texture Of Okra

DOI:

Critical Control Points in the Processing of Cassava Tuber for Ighu Production

DOI:

Quality of gari (roasted cassava mash) in Lagos State, Nigeria

DOI:

Rheological, Baking And Sensory Characteristics Of Fermented Cassava Starch-Wheat-Cowpea Blends

DOI:

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