Vol. 30 No. 1 (2012) | Nigerian Food Journal

Published: 2012-11-16

The Nigerian food journal: 30 years of promoting research and professionalism in food science and technology in Nigeria

OC Aworh

DOI:

10.1016/S0189-7241(15)30004-7

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Human Serum Vitamin A and β-Carotene Contents in Relation to Locally Consumed Foods, Social Status and Gender in Kano Metropolis

DJM Adamu, A Yusuf

DOI:

10.1016/S0189-7241(15)30006-0

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Effect of Variety and Initial Moisture Content on Physical Properties of Improved Millet Grains

AA Adebowale, GO Fetuga, CB Apata, LO Sanni

DOI:

10.1016/S0189-7241(15)30007-2

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Composition and Pasting Properties of Breadfruit (Artocarpus communis Forst) from South-West States of Nigeria

HA Bakare, OF Osundahunsi, MO Adegunwa

DOI:

10.1016/S0189-7241(15)30008-4

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Physical and Pasting Properties of ‘Ofada’ Rice (Oryza sativa L.) Varieties

N Danbaba, JC Anounye, AS Gana, ME Abo, MN Ukwungwu, AT Maji

DOI:

10.1016/S0189-7241(15)30009-6

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Changes in some Physicochemical Properties of Cassia sieberiana Seeds During Roasting

AA Olapade, R Akinoso, AO Oduwaye

DOI:

10.1016/S0189-7241(15)30010-2

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Isolation of Fungal Species from Fermentating Pearl Millet Gruel and Determination of their Antagonistic Activities against Indicator Bacterial Species

UO Osamwonyi, SM Wakil

DOI:

10.1016/S0189-7241(15)30011-4

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Nutritional Composition and Antimicrobial Properties of Three Nigerian Condiments

OO Dosumu, OO Oluwaniyi, GV Awolola, OO Oyedeji

DOI:

10.1016/S0189-7241(15)30012-6

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Microbiological Qualities of Hawked Retted Cassava Fufu in Aba Metropolis of Abia State

TC Odom, EA Udensi, EC Nwanekezi

DOI:

10.1016/S0189-7241(15)30013-8

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Development of Hazard Analysis Critical Control Points (HACCP) and Enhancement of Microbial Safety Quality during Production of Fermented Legume Based Condiments in Nigeria

FA Oguntoyinbo

DOI:

10.1016/S0189-7241(15)30014-X

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Processing Effects on Chemical, Functional and Pasting Properties of Cowpea Flour from Different Varieties

MO Adegunwa, HA Bakare, EO Alamu, OK Abiodun

DOI:

10.1016/S0189-7241(15)30015-1

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Enrichment of Noodles with Soy Flour and Carrot Powder

MO Adegunwa, HA Bakare, OF Akinola

DOI:

10.1016/S0189-7241(15)30016-3

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Sensory Properties of Extruded Blends of ‘Acha’ and Soybean Flour – A Response Surface Analysis

JC Anuonye, CU Inyang, CE Chinma, SY James

DOI:

10.1016/S0189-7241(15)30018-7

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Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water- Extractable Proteins

IC Ade, EK Ingbian, JO Abu

DOI:

10.1016/S0189-7241(15)30019-9

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Effect of Blending on the Composition and Acceptability of Blends of Unripe Banana and Pigeon Pea Flours

JC Anuonye, M Ndaliman, OU Elizabeh, MC Yakubu

DOI:

10.1016/S0189-7241(15)30020-5

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Quality of ‘Abacha’ from Fresh Cassava Roots and Dried Chips

FC Ekwu, PO Uvere, OM Chinwero

DOI:

10.1016/S0189-7241(15)30021-7

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Design, Fabrication and Evaluation of a Plantain Roaster

OO Ezekiel, R Akinoso, DJ Olaoye

DOI:

10.1016/S0189-7241(15)30022-9

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System Parameters and Product Properties Responses During Extrusion of Fura from Millet-Soybean Mixtures

KB Filli, I Nkama, VA Jideani, IU Ibok

DOI:

10.1016/S0189-7241(15)30017-5

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 30 No. 1 (2012) / Articles

Articles

The Nigerian food journal: 30 years of promoting research and professionalism in food science and technology in Nigeria

DOI:

Human Serum Vitamin A and β-Carotene Contents in Relation to Locally Consumed Foods, Social Status and Gender in Kano Metropolis

DOI:

Effect of Variety and Initial Moisture Content on Physical Properties of Improved Millet Grains

DOI:

Composition and Pasting Properties of Breadfruit (Artocarpus communis Forst) from South-West States of Nigeria

DOI:

Physical and Pasting Properties of ‘Ofada’ Rice (Oryza sativa L.) Varieties

DOI:

Changes in some Physicochemical Properties of Cassia sieberiana Seeds During Roasting

DOI:

Isolation of Fungal Species from Fermentating Pearl Millet Gruel and Determination of their Antagonistic Activities against Indicator Bacterial Species

DOI:

Nutritional Composition and Antimicrobial Properties of Three Nigerian Condiments

DOI:

Microbiological Qualities of Hawked Retted Cassava Fufu in Aba Metropolis of Abia State

DOI:

Development of Hazard Analysis Critical Control Points (HACCP) and Enhancement of Microbial Safety Quality during Production of Fermented Legume Based Condiments in Nigeria

DOI:

Processing Effects on Chemical, Functional and Pasting Properties of Cowpea Flour from Different Varieties

DOI:

Enrichment of Noodles with Soy Flour and Carrot Powder

DOI:

Sensory Properties of Extruded Blends of ‘Acha’ and Soybean Flour – A Response Surface Analysis

DOI:

Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water- Extractable Proteins

DOI:

Effect of Blending on the Composition and Acceptability of Blends of Unripe Banana and Pigeon Pea Flours

DOI:

Quality of ‘Abacha’ from Fresh Cassava Roots and Dried Chips

DOI:

Design, Fabrication and Evaluation of a Plantain Roaster

DOI:

System Parameters and Product Properties Responses During Extrusion of Fura from Millet-Soybean Mixtures

DOI:

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