Vol. 28 No. 1 (2010) | Nigerian Food Journal

Published: 2010-08-04

Evaluation of lead exposure using Achatina achatina (Linné 1758) at varying traffic intensity

I.E Ebenso, A.D Ologhobo

DOI:

10.4314/nifoj.v28i1.57398

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Amino acid composition and protein quality of white melon (Cucumeropsis mannii) flour

E.M Ogunbusola, T.N Fagbemi, O.F Osundahunsi

DOI:

10.4314/nifoj.v28i1.57400

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Encapsulation of Essential Oils of Piper Nigrum and Monodora myristica from South-West Nigeria Using Gum Arabic

C Igwe, E Yayi, J Gbenou, M Moudachirou

DOI:

10.4314/nifoj.v28i1.57402

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Nutritional composition and oligosaccharide contents of preprocessed and fermented African locust bean (Parkia biglobosa benth.) seed during processing

C.N Esenwah, M.J Ikenebomeh

DOI:

10.4314/nifoj.v28i1.57404

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Development of probiotic mageu: A preliminary study of the organic volatiles using gas chromatography

J.O Abu, P.J Jooste

DOI:

10.4314/nifoj.v28i1.57405

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Chemical composition and mineral elements of edible insects (at larvae or adult stages)

I.C Nzelu

DOI:

10.4314/nifoj.v28i1.57406

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Mineral element contents of some local spices in Nigeria

D.C Ebiringa

DOI:

10.4314/nifoj.v28i1.57407

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Benefits and potential probiotic food vehicles in Nigeria- A review and preliminary efforts

E Tersoo-Abiem, J Abu, M Igyor

DOI:

10.4314/nifoj.v28i1.57409

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Biovailability of Iron to rats fed with Iron Fortified Cassava Gari Diets

S.A Sanni, C Oguntona, I Olayiwola, E Oguntona

DOI:

10.4314/nifoj.v28i1.57410

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Effect of size grading on the aroma discrimination of fresh and milled ginger by an electronic nose

G.I Okafor, R Ravi, J Okafor, K Bhat

DOI:

10.4314/nifoj.v28i1.57411

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Production and quality assessment of probiotic yoghurt

J Onyibe, S Ojeniyi, P Ugokwe, J Mordi, R Ogundeji

DOI:

10.4314/nifoj.v28i1.57413

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Effect of storage temperature on microbial safety of “Ogi”

C.U Inyang, E.E Offiong

DOI:

10.4314/nifoj.v28i1.57416

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Microbial population associated with the natural fermentation of prawn (Litopenaus sp.) for condiment production

U Ekwenye, C Dike

DOI:

10.4314/nifoj.v28i1.57417

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Quality evaluation of three water sources used in the North Bank area of Makurdi Benue State, Nigeria

J.K Ikya, G Ibolden

DOI:

10.4314/nifoj.v28i1.57418

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Preparation of Oligosaccharide using Amylase enzyme isolated from soil at cassava dump sites in Ogbomoso, Oyo State, Nigeria

C.N Kunle-Ope, J.K Oloke, A.K Lawal

DOI:

10.4314/nifoj.v28i1.57419

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Design, fabrication and performance evaluation of a powered soy-gari mixer

O.K Oni, J Alakali, M Akpapuman

DOI:

10.4314/nifoj.v28i1.57420

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Production and cost analysis of instant beverage from okara seeds

C.E Onuorah, A.A Okpasu

DOI:

10.4314/nifoj.v28i1.57422

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Proximate Compositions and physical properties of selected maize grain varieties

IK Ingbian, SO Gbenga

DOI:

10.4314/nifoj.v28i1.57424

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Quality evaluation of some commercial baker's yeasts in Nigeria

M.A Idowu, M.R Ojo, T.A Shittu

DOI:

10.4314/nifoj.v28i1.57426

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Production and evaluation of noodles from flour blends of cocoyam, breadfruit, and wheat.

C Ubbor, E Nwaogu

DOI:

10.4314/nifoj.v28i1.57428

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Quality Characteristics of bread made from Wheat and Fluted Pumpkin seed flour

H.O Agu, J.A Ukonze, K.A Paul

DOI:

10.4314/nifoj.v28i1.57430

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Comparative study on the role of Food gums in the production of Cocoa-enriched Candies.

A.C Atuonwu, G.I Onwuka, G.I Ibeawuchi

DOI:

10.4314/nifoj.v28i1.57432

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Effect of maturity, cooking, salt and fermentation time on the quality of African oil bean (Pentaclethra macropylla) slices: A survey

I.C Nzelu

DOI:

10.4314/nifoj.v28i1.57445

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