Vol. 27 No. 1 (2009) | Nigerian Food Journal

Published: 2009-11-03

Antioxidants and chlorophyll content of blanched vegetables stored at the temperature of -10OC ± 2OC

FO Adetuyi, L Ajala, GA Ogundahunsi, TI Ademulegun

DOI:

10.4314/nifoj.v27i1.47448

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Effect of size grading on the essential oil yield and composition of fresh ginger rhizomes

GI Okafor, RL Jaganmohan, HB Sowbhagya

DOI:

10.4314/nifoj.v27i1.47449

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Fate of pathogenic bacteria during fermentation of cereal porridge (“ogi”)-A weaning food formula

AK Lawal, OB Oyedoyin, OO Olatunji

DOI:

10.4314/nifoj.v27i1.47450

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Physicochemical Properties of Fungal Detoxified Cassava Mash and Sensory Attributes of Wheat-Detoxified Cassava Composite Doughnuts.

PB Lugbe, HD Mepba, TG Sokari

DOI:

10.4314/nifoj.v27i1.47451

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Abacha making qualities of selected cassava varieties

FC Ekwu, PO Ngoddy, CO Anekwe

DOI:

10.4314/nifoj.v27i1.47452

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Comparative analysis of the Proximate composition and Sensory properties of dokuwa produced in Niger State Metropolis

OB Ocheme

DOI:

10.4314/nifoj.v27i1.47453

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Production and quality evaluation of probiotic soy milk

JE Onyibe, S Ojeniyi, AO Bankole, DO Teniola, PU Ugokwe, JI Mordi, M Etoamaihe

DOI:

10.4314/nifoj.v27i1.47454

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Construction and evaluation of rotary solar dryer for fish drying

SH Sengar, AG Mohod, YP Khandetod

DOI:

10.4314/nifoj.v27i1.47455

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Production and evaluation of the physico-chemical properties of maize-bambara groundnut “apula”.

JO Onuh, KO Abdulsalam

DOI:

10.4314/nifoj.v27i1.47456

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Quality evaluation of beverage produced from pre-treated tigernut (Cyperus esculentus)

BIO Ade-Omowaye

DOI:

10.4314/nifoj.v27i1.47457

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Effects of storage temperature and humidity on shelf life and quality of African pear (Dacryodes edulis) fruits

EC Nwanekezi

DOI:

10.4314/nifoj.v27i1.47458

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Microfilms packaging and coating: effects on shelf life and quality of African pear (Dacryodes edulis) fruits

EC Nwanekezi

DOI:

10.4314/nifoj.v27i1.47459

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Noodle Extrusion from Whole Cassava Mosaic Disease- Resistant Flour Varieties: A Principal Component Analysis

TU Nwabueze, GA Anoruoh

DOI:

10.4314/nifoj.v27i1.47460

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Quantification of protein and total nitrogen in some plant foods of Iran

A Aberoumand, SS Deokule

DOI:

10.4314/nifoj.v27i1.47461

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Evaluation of Technological Quality of Meat Produced from Nsukka Local Abattior

TM Okonkwo, CT Okakpu, AC Ibekwe

DOI:

10.4314/nifoj.v27i1.47462

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Rheological, baking and sensory characteristics of fermented cassava starch-wheat-cowpea blends

HD Mepba, L Eboh, A Aron, J Ukpabi

DOI:

10.4314/nifoj.v27i1.47463

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Evaluation of the Dehulling Efficiency of Soybean Using Attrition and Rice Milling Machines

OJ Ikegwu, FC Ekwu

DOI:

10.4314/nifoj.v27i1.47464

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 27 No. 1 (2009) / Articles

Articles

Antioxidants and chlorophyll content of blanched vegetables stored at the temperature of -10OC ± 2OC

DOI:

Effect of size grading on the essential oil yield and composition of fresh ginger rhizomes

DOI:

Fate of pathogenic bacteria during fermentation of cereal porridge (“ogi”)-A weaning food formula

DOI:

Physicochemical Properties of Fungal Detoxified Cassava Mash and Sensory Attributes of Wheat-Detoxified Cassava Composite Doughnuts.

DOI:

Abacha making qualities of selected cassava varieties

DOI:

Comparative analysis of the Proximate composition and Sensory properties of dokuwa produced in Niger State Metropolis

DOI:

Production and quality evaluation of probiotic soy milk

DOI:

Construction and evaluation of rotary solar dryer for fish drying

DOI:

Production and evaluation of the physico-chemical properties of maize-bambara groundnut “apula”.

DOI:

Quality evaluation of beverage produced from pre-treated tigernut (Cyperus esculentus)

DOI:

Effects of storage temperature and humidity on shelf life and quality of African pear (Dacryodes edulis) fruits

DOI:

Microfilms packaging and coating: effects on shelf life and quality of African pear (Dacryodes edulis) fruits

DOI:

Noodle Extrusion from Whole Cassava Mosaic Disease- Resistant Flour Varieties: A Principal Component Analysis

DOI:

Quantification of protein and total nitrogen in some plant foods of Iran

DOI:

Evaluation of Technological Quality of Meat Produced from Nsukka Local Abattior

DOI:

Rheological, baking and sensory characteristics of fermented cassava starch-wheat-cowpea blends

DOI:

Evaluation of the Dehulling Efficiency of Soybean Using Attrition and Rice Milling Machines

DOI:

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