Vol. 30 No. 2 (2012) | Nigerian Food Journal

Published: 2013-02-13

Effect of Methanol and Water Extract of African Lettuce (Lactuca taraxacifolia) on Stability of Refined Palm Kernel Oil

JO Arawande, OY Ogunyemi

DOI:

10.1016/S0189-7241(15)30027-8

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Physicochemical and Sensory Properties of Instant Kunun-Zaki Flour Blends from Sorghum and Mango Mesocarp Flours

IA Sengev, MA Akpapunam, EK Ingbian

DOI:

10.1016/S0189-7241(15)30028-X

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Comparative Antioxidant Activity of Processed Mango (Mangifera indica) and Bush Mango (Irvingia gabonensis) Kernels

SS Arogba, A Omede

DOI:

10.1016/S0189-7241(15)30029-1

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Optimization of Soaking Duration and Temperature for Two Nigerian Rice Cultivars

HO Agu, A Michael-Agwuoke

DOI:

10.1016/S0189-7241(15)30030-8

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Effect of Addition of Ficus exasperata and Spoudias mombin Leaves on Functional and Sensory Properties of Cassava Roots in “Lafun” Production

ZO Apotiola, MA Idowu

DOI:

10.1016/S0189-7241(15)30031-X

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Effect of Soy Flour and Maize Flour Addition on Phase Separation in Moi- Moi from Soaked Cowpea (Vigna unguiculata) and Cowpea Flour from Different Cowpea Varieties

CM Osuji, CP Nwugo, GI Okoro, JC Ekeke

DOI:

10.1016/S0189-7241(15)30032-1

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Comparative Studies of Ginger (Zingiber officinale) and West African Black Pepper (Piper guineense) Extracts at Different Concentrations on the Microbial Quality of Soymilk and Kunun-zaki

EA Udensi, TC Odom, CO Dike

DOI:

10.1016/S0189-7241(15)30033-3

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Production of Table Wine from Processed Tea Bags Using Different Strains of Saccharomyces cerevisiae

OD Teniola, OD Aroyeun, AE Asagbra, OO Banjo, TO Lasaki, NA Olasupo

DOI:

10.1016/S0189-7241(15)30034-5

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Preliminary Phytochemical Analysis and Antimicrobial Properties of Crude Extract of Combretodendron macrocarpum Stem Bark

EE Itoandon, SOA Olatope, OO Shobowale

DOI:

10.1016/S0189-7241(15)30035-7

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Effect of Moisture Content, Nut Size and Hot-Oil Roasting Time on the Whole Kernel “Out-Turn” of Cashew Nuts (Anacardium occidentale) During Shelling

BS Ogunsina, AI Bamgboye

DOI:

10.1016/S0189-7241(15)30036-9

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Production and Quality Evaluation of Dambu-Nama – A Nigerian Dried Meat Product

MO Eke, CC Ariahu, TM Okonkwo

DOI:

10.1016/S0189-7241(15)30037-0

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An Automated Cassava Peeling System for the Enhancement of Food Security in Nigeria

MO Jimoh, OJ Olukunle

DOI:

10.1016/S0189-7241(15)30038-2

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Chemical, Functional and Pasting Properties of Defatted Starches from Cowpea and Soybean and Application in Stiff Porridge Preparation

CE Chinma, JO Abu, S James, M Iheanacho

DOI:

10.1016/S0189-7241(15)30039-4

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Production of Malt Flavoured Low-Sugar Drink from Banana (Musa sapientum) Fig Using Amyloglucosidase

MC Umelo

DOI:

10.1016/S0189-7241(15)30040-0

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Effect of Substitution of Melon with Soybean on the Nutrient Content and Sensory Properties of Traditional Cakes

IU Udoidem, NJ Enwere

DOI:

10.1016/S0189-7241(15)30041-2

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Thermal Properties of Kerstingiella geocarpa Seeds as Influenced by Moisture Content

OJ Ikegwu, CQ Ezeh

DOI:

10.1016/S0189-7241(15)30042-4

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Incidence of Bacteria with Potential Public Health Implications in Raw Lycopersicon esculentum (Tomato) Sold in Lagos State, Nigeria

FO Ogundipe, FA Bamidele, AO Adebayo-Oyetoro, OO Ogundipe, OK Tajudeen

DOI:

10.1016/S0189-7241(15)30043-6

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Enzymatic Production of Ethanol from Cassava Starch Using Two Strains of Saccharomyces cerevisiae

FO Ajibola, MO Edema, OB Oyewole

DOI:

10.1016/S0189-7241(15)30044-8

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 30 No. 2 (2012) / Articles

Articles

Effect of Methanol and Water Extract of African Lettuce (Lactuca taraxacifolia) on Stability of Refined Palm Kernel Oil

DOI:

Physicochemical and Sensory Properties of Instant Kunun-Zaki Flour Blends from Sorghum and Mango Mesocarp Flours

DOI:

Comparative Antioxidant Activity of Processed Mango (Mangifera indica) and Bush Mango (Irvingia gabonensis) Kernels

DOI:

Optimization of Soaking Duration and Temperature for Two Nigerian Rice Cultivars

DOI:

Effect of Addition of Ficus exasperata and Spoudias mombin Leaves on Functional and Sensory Properties of Cassava Roots in “Lafun” Production

DOI:

Effect of Soy Flour and Maize Flour Addition on Phase Separation in Moi- Moi from Soaked Cowpea (Vigna unguiculata) and Cowpea Flour from Different Cowpea Varieties

DOI:

Comparative Studies of Ginger (Zingiber officinale) and West African Black Pepper (Piper guineense) Extracts at Different Concentrations on the Microbial Quality of Soymilk and Kunun-zaki

DOI:

Production of Table Wine from Processed Tea Bags Using Different Strains of Saccharomyces cerevisiae

DOI:

Preliminary Phytochemical Analysis and Antimicrobial Properties of Crude Extract of Combretodendron macrocarpum Stem Bark

DOI:

Effect of Moisture Content, Nut Size and Hot-Oil Roasting Time on the Whole Kernel “Out-Turn” of Cashew Nuts (Anacardium occidentale) During Shelling

DOI:

Production and Quality Evaluation of Dambu-Nama – A Nigerian Dried Meat Product

DOI:

An Automated Cassava Peeling System for the Enhancement of Food Security in Nigeria

DOI:

Chemical, Functional and Pasting Properties of Defatted Starches from Cowpea and Soybean and Application in Stiff Porridge Preparation

DOI:

Production of Malt Flavoured Low-Sugar Drink from Banana (Musa sapientum) Fig Using Amyloglucosidase

DOI:

Effect of Substitution of Melon with Soybean on the Nutrient Content and Sensory Properties of Traditional Cakes

DOI:

Thermal Properties of Kerstingiella geocarpa Seeds as Influenced by Moisture Content

DOI:

Incidence of Bacteria with Potential Public Health Implications in Raw Lycopersicon esculentum (Tomato) Sold in Lagos State, Nigeria

DOI:

Enzymatic Production of Ethanol from Cassava Starch Using Two Strains of Saccharomyces cerevisiae

DOI:

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