The Nigerian Food Journal (NIFOJ) is a journal of international standard established in 1983 to provide a forum for the dissemination of interdisciplinary knowledge on all aspects of food science and technology. In particular, NIFOJ is designed to contribute towards the development of new and improved food sources, products and processes their proper utilization by the Nigerian Food Industry and the consumer, and their effective regulation by government agency. For effective communication of special attributes and advantages of food products and materials, technical advertisements are encourage in this edition to test acceptability. Subsequent editions may include a focus on the activities of a particular food industry in Nigeria.
Vol 30, No 2 (2012)
Open Access
Subscription Access
Table of Contents
Articles
| Effect of Methanol and Water Extract of African Lettuce (Lactuca taraxacifolia) on Stability of Refined Palm Kernel Oil |
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| JO Arawande, OY Ogunyemi |
| Physicochemical and Sensory Properties of Instant Kunun-Zaki Flour Blends from Sorghum and Mango Mesocarp Flours |
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| IA Sengev, MA Akpapunam, EK Ingbian |
| Comparative Antioxidant Activity of Processed Mango (Mangifera indica) and Bush Mango (Irvingia gabonensis) Kernels |
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| SS Arogba, A Omede |
| Optimization of Soaking Duration and Temperature for Two Nigerian Rice Cultivars |
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| HO Agu, A Michael-Agwuoke |
| Effect of Addition of Ficus exasperata and Spoudias mombin Leaves on Functional and Sensory Properties of Cassava Roots in “Lafun” Production |
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| ZO Apotiola, MA Idowu |
| Production of Table Wine from Processed Tea Bags Using Different Strains of Saccharomyces cerevisiae |
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| OD Teniola, OD Aroyeun, AE Asagbra, OO Banjo, TO Lasaki, NA Olasupo |
| Preliminary Phytochemical Analysis and Antimicrobial Properties of Crude Extract of Combretodendron macrocarpum Stem Bark |
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| EE Itoandon, SOA Olatope, OO Shobowale |
| Production and Quality Evaluation of Dambu-Nama – A Nigerian Dried Meat Product |
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| MO Eke, CC Ariahu, TM Okonkwo |
| An Automated Cassava Peeling System for the Enhancement of Food Security in Nigeria |
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| MO Jimoh, OJ Olukunle |
| Chemical, Functional and Pasting Properties of Defatted Starches from Cowpea and Soybean and Application in Stiff Porridge Preparation |
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| CE Chinma, JO Abu, S James, M Iheanacho |
| Production of Malt Flavoured Low-Sugar Drink from Banana (Musa sapientum) Fig Using Amyloglucosidase |
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| MC Umelo |
| Effect of Substitution of Melon with Soybean on the Nutrient Content and Sensory Properties of Traditional Cakes |
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| IU Udoidem, NJ Enwere |
| Thermal Properties of Kerstingiella geocarpa Seeds as Influenced by Moisture Content |
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| OJ Ikegwu, CQ Ezeh |
| Incidence of Bacteria with Potential Public Health Implications in Raw Lycopersicon esculentum (Tomato) Sold in Lagos State, Nigeria |
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| FO Ogundipe, FA Bamidele, AO Adebayo-Oyetoro, OO Ogundipe, OK Tajudeen |
| Enzymatic Production of Ethanol from Cassava Starch Using Two Strains of Saccharomyces cerevisiae |
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| FO Ajibola, MO Edema, OB Oyewole |
Nigerian Food Journal. ISSN: 0189-7241