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Table of Contents
Articles
| Factors affecting ascorbic acid as a dough conditioner |
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| CN Ishiwu, JO Iwuono, EE Okoh | 1-6 |
| Physico-chemical properties of maize and sorghum starches and their effects on the sensory characteristics of biscuits |
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| GC Omeire, PC Ojimekukwe, C Onyegbado | 7-16 |
| Physico-chemical and fatty acid composition of two common edible vegetable oils in Nigeria |
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| OAT Ebuehi, RA Umeh, FU Oletu | 17-24 |
| Physical, proximate, and cooking properties of selected Nigerian cowpea varieties |
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| SA Sanni, AA Adebowale, AS Yusuf | 34-41 |
| Chemical composition and sensory properties of melon seed milk-orange juice beverage |
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| MK Egbeku, PI Akubor | 42-49 |
| Proximate composition and phytochemistry of seed oil five cultivars of Cajanus cajan in Nigeria |
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| BA Iwalokun, OJ Adeyemi, TI Adeleke, EO Abayomi | 50-60 |
| Amino acid compostion and sensory evaluation of some Nigerian wheat (Triticum aestivum L) bulgurs |
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| BA Njoku, EOI Banigo, CN Ubbaonu | 61-72 |
| Effect of curde palm oil inclusion on some physico-chemical properties of gari - a fermented cassava food product | |
| JO Abu, GIO Badifu, MA Akpapunam |
| Evaluation of improved "Ogi" ("Apik") with potential for the control of diarrhea |
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| A Apena, SN Chinweike-Umeh, AM Abaelu | 80-85 |
| Chemical and microbiological characteristics of "Burukutu" - a traditional Nigerian beer |
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| MA Igyor, CC Ariahu, Y Omale | 86-91 |
| Effects of soymilk supplement on the yield and quality of "Warankasi" |
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| MA Igyor, EK Igbian, CI Iorbo | 92-97 |
| Physico-chemical properties of precooked cassava (Manihot esculenta Crantz) flour prepared by adaptation of a traditional process |
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| BA Njoku, EOI Banigo | 98-106 |
| Effect of hydration and screw speed on the nutrient and acceptability of extruded ready-to-eat African breadfruit (Treculia africana) snack |
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| TU Nwabeze | 107-113 |
| Utilisation of the Nigerian pear (Dacryodes edulis as a spread |
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| AD Hart, IS Barimalaa, DB Kiin-Kabari | 114-117 |
| Changes in the ascorbic acid content of juices of some tropical fruits fermented into wine |
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| JO Omole | 118-122 |
| Physico-chemical properties of Nigerian pumpkin (Curcurbita pepo) seed oil |
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| NC Ihediohanma, CN Ubbaonu, ENT Akobundu, EOI Banigo | 123-126 |
| Physico-chemical and sensory properties of vinegar produced from pinapple peels |
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| CN Ishiwu, JO Iwouno | 127-130 |
| Amino acid composition of cowpea water and salt extractable proteins as affected by high dose gamma irradiation |
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| Abu Joseph Oneh | 131-134 |
| Cyanogenic content of "Gari" from some processing centres in Rivers State, Nigeria |
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| MN Adindu, ABI Aprioku | 135-138 |
| The formulation and development of a multi-mix for primary school children within an informal, South Africa |
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| D Oosthuizen, C Napier, W Oldewage-Theron | 139-147 |
| Effect of crude palm oil inclusion on some physicochemical properties of gari - fermented cassava food product |
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| JO Abu, GIO Badifu, MA Akpapunam | 73-79 |
Nigerian Food Journal. ISSN: 0189-7241