Nigerian Food Journal
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 29, No 1 (2011)
Open Access
Subscription Access
Table of Contents
Articles
| Effect of Annealing on the Physicochemical Properties of Some Under-utilised Legume Starches |
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| OJ Ikegwu, Mo Odo, EC Okoli |
| Chemical Composition, Resistant, Total Starch Content and Acceptability of Noodle Substituted with Cowpea Starch |
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| OS Fasasi, OR Karim |
| Physicochemical Properties and Drying Characteristics of Pre-treated Okra Slices |
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| OA Akanmu, AA Adedeji |
| Evaluation of Proximate and Anti-nutritional Contents of Sprouted and Fermented Cottonseed (Gossypium hirsutum L) |
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| AB Arowolo, CRB Oguntona, AM Bamgbose, WAO Afolabi, WO Alegbeleye, SA Oluwalana, PO Ibidapo, OF Kayode, SOA Olatope |
| Soluble Nutrient Production During Fermentation of Three Melon Varieties in the Leaves of Musa spp, Thaumatococcus danielli and Carica papaya |
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| OO Onawola, AE Asagbra, SO Akinola, OO Olatunji |
| Microbiological Safety of Corn-Based Snack Product, Aadun, Sold in Abeokuta, South-Western Nigeria |
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| OR Afolabi, AR Oloyede, M Agbaje |
| Microbial Contamination of Selected Herbal Dietary Supplements in Typical Tropical Markets |
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| AO Obadina, AA Ogundimu |
| Rheological Characteristics of Fresh and Dried Okra Dispersions |
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| OJ Ikegwu |
| Assessment of Traditionally Produced Dakuwa (A Cereal/Legume Based Nigerian Snack) in Niger State, Nigeria |
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| OB Ocheme, CC Ariahu, MA Igyor |
| Evaluation of the Potential of African Pear (Dacryodes edulis) Pulp as an Ingredient in Biscuit Making |
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| NC Onuegbu, NC Ihedohanma, UC Okorafor, AC Nwankwere |
| A Survey of the Traditional Methods of Processing Dakuwa (A Cereal/ Legume Based Local Snack Food Product) in Niger State, Nigeria |
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| OB Ocheme, CC Ariahu, EK Ingbian, MA Igyor |
| Evaluation of Physicochemical, Functional and Sensory Properties of Fermented Fura Powder Supplemented with Soy |
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| MA Igyor, PA Yusufu, IA Sengev |
| Proximate and Elemental Analyses of Banana (Musa paradisiaca) during the Ripening Process |
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| JB Adekalu, RO Ojuawo, OA Adekalu |
| Physical and Chemical Properties of Glucose Syrup from Different Cassava Varieties |
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| CM Osuji, PO Anih |
| Production and Evaluation of Jam from Roselle Calyx Extract |
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| JI Mordi, GN Elema, AU Ozumba, OB Oluwole, OM Maiyaki, J Onyibe, LI Onuh |
| Effects of Processing on Some Chemical Properties of the Leaves of the Drumstick Tree (Moringa oleifera) |
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| DI Gernah, AI Sengev |
| Thermo-Physical Properties of Farmed African Freshwater Catfish (Clarias gariepinus) Fillet for Process Design and Optimization |
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| RS Adeyemi, GR Akande |
Nigerian Food Journal. ISSN: 0189-7241