Vol. 27 No. 2 (2009) | Nigerian Food Journal

Published: 2009-11-04

Chemical properties of tomato (Lycopersicon escluntum) seed oil

OR Karim, OD Yangomodou

DOI:

10.4314/nifoj.v27i2.47465

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Effect of ambient storage condition on the pH and vitamin C content of selected Tetra-Pak packaged fruit juices marketed in Nigeria.

O Okorie, NJ Enwere, EA Udensi

DOI:

10.4314/nifoj.v27i2.47466

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Nutrient and anti-nutrient potentials of brown pigeon pea (Cajanus cajan var bicolor) seed flours.

OB Uzoechina

DOI:

10.4314/nifoj.v27i2.47467

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Effect of packaging material on the spoilage and shelf life of cooked “fufu”

AO Obadina, OB Oyewole, FO Ogundipe

DOI:

10.4314/nifoj.v27i2.47468

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Spectroscopic analysis of ethanol produced by saccharomyces pastorianus in cassava starch hydrolyzate medium containing independent variable divalent cations saccharomyces pastorianus

AA Okon, TU Nwabueze

DOI:

10.4314/nifoj.v27i2.47469

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Bioefficacy of the essential oils from Ocimum basilicum, Cymbopogan nardus and Lavandula hybrida towards the Kolanut weevil Balanogastris kolae

NE Obasi, PC Ojimelukwe, CN Ubbaonu

DOI:

10.4314/nifoj.v27i2.47470

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Nutritional composition of vegetable spaghetti (Hasta la pasta)

IG Hassan, BB Usman, AS Kamba, SW Hassan

DOI:

10.4314/nifoj.v27i2.47471

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Functional properties of chemically modified amylose and amylopectin fractions isolated from 'achi' Brachystegia eurycoma Starch

OJ Ikegwu, PE Okechukwu, EO Ekumankama, CN Egbedike

DOI:

10.4314/nifoj.v27i2.47472

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Content of some anti-nutrients and nutrients in some new plant Foods of India and Iran

A Aberoumand

DOI:

10.4314/nifoj.v27i2.47473

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Physicochemical and microbiological quality of water sources from some major towns in Igala land.

JO Onuh, VU Isaac

DOI:

10.4314/nifoj.v27i2.47474

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Effect of lactic fermentation on antinutritional factors in Nigerian local beans (Vigna unguiculata) varieties

GA Adewumi

DOI:

10.4314/nifoj.v27i2.47475

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Use of response surface methodology in predicting cowpea (vigna unguiculata) emulsifying and foaming capacities

EA Udensi, JC Okaka

DOI:

10.4314/nifoj.v27i2.47476

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Rheological and functional properties of 'achi' flour as influenced by processing time

O Ikegwu, J Ekwu

DOI:

10.4314/nifoj.v27i2.47477

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Effect of blanching and drying conditions on the sensory quality, chlorophyll and ascorbic acid retention of leafy vegetables

CC Ariahu, SID Egwujeh

DOI:

10.4314/nifoj.v27i2.47478

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Proximate and sensory properties of banana cakes

J Eke, SA Sanni, F Owuno

DOI:

10.4314/nifoj.v27i2.47479

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Utilization of calabash nutmeg seeds in the production of bouillon cubes

OA Akannu, TO Omobuwajo

DOI:

10.4314/nifoj.v27i2.47480

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Comparative quality assessment of flour from sun-dried and heated air-dried green banana (Musa sapientum ) and plantain (Musa paradisiac)

MO Unuigbe, CM Ozekhome

DOI:

10.4314/nifoj.v27i2.47481

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Effect of local preservatives on the sensory properties of dried yam slices 'Gbodo', flour and paste

JM Babajide, OA Onaderu

DOI:

10.4314/nifoj.v27i2.47482

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Effect of treatment with alum on the keeping quality of African breadfruit (Treculia africana) seed

NC Ihediohanma

DOI:

10.4314/nifoj.v27i2.47483

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Effect of storage on heat and chemically processed casaba melon (Cucumis melo var inodorus l) juice

AO Falola, SO Adesala, JO Agwimah

DOI:

10.4314/nifoj.v27i2.47484

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Chemical and sensory qualities of pigeon pea ( Cajanus cajan) developed into a local spice ' dawadawa'.

SB Fasoyiro, VA Obatolu, OA Ashaye, EA Adeojo, DO Ogunleti

DOI:

10.4314/nifoj.v27i2.47485

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Functional properties and the performance of alum treated African breadfruit (Treculia africana ) as a composite flour in cake production

NC Ihediohanma, AI Durunna, NC Onuegbu

DOI:

10.4314/nifoj.v27i2.47486

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Nutrient composition, physical and sensory properties of fruit juices produced from velvet tamarind (dalium guineese wild), pineapple and pawpaw

OC Nzeagwu, AN Udugwu

DOI:

10.4314/nifoj.v27i2.47487

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Profit efficiency among palmoil millers in Nigeria: a stochastic profit function approach.

ECC Amaechi, JA Mbanasor, OO Ukoha, CE Onyenweaku

DOI:

10.4314/nifoj.v27i2.47488

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Pasting and functional properties of fufuprocessed from cassava mosaic disease-resistant varieties cultivated in a high rainfall zone

HA Etudaiye, TU Nwabueze, LO Sanni

DOI:

10.4314/nifoj.v27i2.47489

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Functional properties of pigeon pea(Cajanus cajan) predicted using response surface methodology

EA Udensi, MO Iwe

DOI:

10.4314/nifoj.v27i2.47490

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Influence of sweet potato flour diastatic activity on rheological, baking and sensory characteristics of wheatsweet potato composite bread

OJ Adebowale, MA Idowu, MO Bankole

DOI:

10.4314/nifoj.v27i2.47491

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Effect of processing techniques on the nutrients and antinutrients contents of tigernut (cyperus esculentus l.)

AK Oladele, OF Osundahunsi, YA Adebowale

DOI:

10.4314/nifoj.v27i2.47492

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Consumer use and attitude towards 'zobo': a Nigerian sorrel drink

AP Alobo, PO Adelaiye, M Abugh, AJ Atser

DOI:

10.4314/nifoj.v27i2.47493

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Processing and commercial potentials of tiger nuts ( Cyperus esculentus L.)

AP Alobo

DOI:

10.4314/nifoj.v27i2.47494

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Moisture sorption isotherms of salted tropical freshwater catfish (Heterobranchus bidorsalis)

BD Igbabul, CC Ariahu, GIO Badifu

DOI:

10.4314/nifoj.v27i2.47495

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Effect of germination, fermentation and drying on the riboflavin, thiamine and niacin content of jack bean (Canavalia ensiformis)

FM Ugwu, JC Okaka

DOI:

10.4314/nifoj.v27i2.47496

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Preservation of high moisture shelled corn with anhydrous ammonia

SE Obetta, EE Ekpobo

DOI:

10.4314/nifoj.v27i2.47497

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