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Table of Contents
Articles
| Challenges and Prospects of Traditional Food Processing Technologies and their Products in Nigeria |
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| SF Adedoyin | 1-19 |
| Assessment of the Technical Efficiency of Gari Processing in Kwara State |
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| OA Omotesho, A Muhammad-Lawal, O Odepitan, IJ Memudu | 22-30 |
| Development and Evaluation of Coatings from Cactus opuntia in Prolonging the Shelf-life of Mangoes (Mangifera indica) Stored under Evaporative Coolant System (ECS) |
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| CO Adetunui, OB Fawole, KA Arowora, AA Abiodun, JB Adetunji, MO Olatilewa | 31-42 |
| Preliminary Study on the Potentials of Tuber Starches as Soup Thickeners |
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| L Ajala, SO Amodu | 43-49 |
| Effects of different traditional cooking methods on nutrients and mineral bioavailability of okra (Abelmoschus esculentus) |
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| OF Adetuyi, BJ-O Stella | 51-59 |
| Effect of Storage on the Shelf life of Dehydrated Fermented Locust Beans |
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| FF Ilesanmi, KA Arowora, OS Ilesanmi, AA Agboola, MO Oyelakin, OA Akinloye, AR Olagbaju | 61-66 |
| Effects of storage conditions and periods on glycoalkaloid content and nutritional value of Solanum tuberosum |
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| AK Arise, RO Arise, NO Muhammad, OA Idowu, SO Akiode | 67-76 |
| Effect of Edible Coatings from Aloe vera gel on Citrus sinensis during Ambient storage |
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| CO Adetunji, AB Fawole, JK Oloke, JB Adetunji, OR Makanjoula | 77-84 |
| Effects of Storage Time on the Stability of Tomato Puree Produced using Hot-Break Method |
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| OE Adedeji, JC Anuonye, OR Karim | 85-97 |
| Effect of Processing Methods on the Nutrients and Anti Nutrients Composition of Wild Lettuce (Lactuca taraxacifolia) |
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| OO Olorode, JV Akinlotan, OH Raji | 101-109 |
| Effect of Traditional Processing on the Nutritional Value of Three Types of Legumes Seeds Produced in Nigeria |
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| OD Yangomodou, OR karim | 111-117 |
| Microbiological Evaluation and Nutritional Quality of Ogi made from Sorghum (Sorghum bicolor) Substituted with Millet (Pennistumvulgare) |
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| AR Jose, AM Oyetayo | 130-140 |
| Photochemicals and Minerals in Blanched and Unblanched Selected Green Leafy Vegetables Consumed in South-West Nigeria |
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| OF Badejo | 141-149 |
| A Comparative Evaluation of the Physical and Chemical Properties of Tamarind (Tamarindus Indica L.) Seeds in Nigeria |
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| AA Adeola, BA Olunlade, MO Afolabi, OO Adeola, OW Ibitoye | 152-158 |
| Nutritional Composition of the Flour of African Breadfruit (Treculia africana) Seeds Testa |
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| Master Administrator | 159-178 |
| Organ Weight and Gut Microbial Counts of Broiler Chickens Fed Mono-culture Fungal Fermented Mango (Mangifera indica) Kernel Cake |
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| RMO Kayode, A Sani, DF Apata, OR Karim, PF Amojasola | 179-189 |
| Chemical Characteristics of Corn-Based AADUN, and MASA Fortified with Soyabean |
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| FL Kolawole, MA Balogun, HE Amali | 190-199 |
| Effect of Buchholzia coriacea (Wonderful kola) on Microflora of Fresh Fruits and Vegetables |
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| JA Ayo, CB Nwanchukwu, UW Eke | 207-216 |
| Proximate Composition and Organoleptic Qualities of Iron Fortified Gari |
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| OT Esan, AS Sanni | 217-224 |
| Physicochemical Properties and the Acceptability of Maize/Soy Flour Blends for Production of Kokoro |
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| OS Fasasi | 225-234 |
Journal of Agricultural Research and Development. ISSN: 1596-5511