Vol. 11 No. 1 (2012) | Journal of Agricultural Research and Development

Challenges and Prospects of Traditional Food Processing Technologies and their Products in Nigeria

SF Adedoyin

1-19

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Assessment of the Technical Efficiency of Gari Processing in Kwara State

OA Omotesho, A Muhammad-Lawal, O Odepitan, IJ Memudu

22-30

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Development and Evaluation of Coatings from Cactus opuntia in Prolonging the Shelf-life of Mangoes (Mangifera indica) Stored under Evaporative Coolant System (ECS)

CO Adetunui, OB Fawole, KA Arowora, AA Abiodun, JB Adetunji, MO Olatilewa

31-42

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Preliminary Study on the Potentials of Tuber Starches as Soup Thickeners

L Ajala, SO Amodu

43-49

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Effects of different traditional cooking methods on nutrients and mineral bioavailability of okra (Abelmoschus esculentus)

OF Adetuyi, BJ-O Stella

51-59

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Effect of Storage on the Shelf life of Dehydrated Fermented Locust Beans

FF Ilesanmi, KA Arowora, OS Ilesanmi, AA Agboola, MO Oyelakin, OA Akinloye, AR Olagbaju

61-66

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Effects of storage conditions and periods on glycoalkaloid content and nutritional value of Solanum tuberosum

AK Arise, RO Arise, NO Muhammad, OA Idowu, SO Akiode

67-76

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Effect of Edible Coatings from Aloe vera gel on Citrus sinensis during Ambient storage

CO Adetunji, AB Fawole, JK Oloke, JB Adetunji, OR Makanjoula

77-84

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Effects of Storage Time on the Stability of Tomato Puree Produced using Hot-Break Method

OE Adedeji, JC Anuonye, OR Karim

85-97

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Effect of Processing Methods on the Nutrients and Anti Nutrients Composition of Wild Lettuce (Lactuca taraxacifolia)

OO Olorode, JV Akinlotan, OH Raji

101-109

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Effect of Traditional Processing on the Nutritional Value of Three Types of Legumes Seeds Produced in Nigeria

OD Yangomodou, OR karim

111-117

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Microbial, Physical and Sensory Attributes of Cookies Produced From Wheat Flour Fortified with Mushroom Flour (Termitomyces robustus) and Spiced with (Ocimum gratissimum)

EO Giwa, CO Omosheyin

119-128

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Microbiological Evaluation and Nutritional Quality of Ogi made from Sorghum (Sorghum bicolor) Substituted with Millet (Pennistumvulgare)

AR Jose, AM Oyetayo

130-140

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Photochemicals and Minerals in Blanched and Unblanched Selected Green Leafy Vegetables Consumed in South-West Nigeria

OF Badejo

141-149

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A Comparative Evaluation of the Physical and Chemical Properties of Tamarind (Tamarindus Indica L.) Seeds in Nigeria

AA Adeola, BA Olunlade, MO Afolabi, OO Adeola, OW Ibitoye

152-158

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Nutritional Composition of the Flour of African Breadfruit (Treculia africana) Seeds Testa

EI Adeyeye, JA Adesina

159-178

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Organ Weight and Gut Microbial Counts of Broiler Chickens Fed Mono-culture Fungal Fermented Mango (Mangifera indica) Kernel Cake

RMO Kayode, A Sani, DF Apata, OR Karim, PF Amojasola

179-189

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Chemical Characteristics of Corn-Based AADUN, and MASA Fortified with Soyabean

FL Kolawole, MA Balogun, HE Amali

190-199

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Physico-chemical and Microbial Quality of Sorghum–based Complementary Food Enriched with Soybean (Glycine max) and Sesame (Sesamum indicum)

FM Makinde, AT Lapido

200-206

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Effect of Buchholzia coriacea (Wonderful kola) on Microflora of Fresh Fruits and Vegetables

JA Ayo, CB Nwanchukwu, UW Eke

207-216

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Proximate Composition and Organoleptic Qualities of Iron Fortified Gari

OT Esan, AS Sanni

217-224

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Physicochemical Properties and the Acceptability of Maize/Soy Flour Blends for Production of Kokoro

OS Fasasi

225-234

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Journal of Agricultural Research and Development
Journal / Journal of Agricultural Research and Development / Vol. 11 No. 1 (2012) / Articles

Articles

Challenges and Prospects of Traditional Food Processing Technologies and their Products in Nigeria

Assessment of the Technical Efficiency of Gari Processing in Kwara State

Development and Evaluation of Coatings from Cactus opuntia in Prolonging the Shelf-life of Mangoes (Mangifera indica) Stored under Evaporative Coolant System (ECS)

Preliminary Study on the Potentials of Tuber Starches as Soup Thickeners

Effects of different traditional cooking methods on nutrients and mineral bioavailability of okra (Abelmoschus esculentus)

Effect of Storage on the Shelf life of Dehydrated Fermented Locust Beans

Effects of storage conditions and periods on glycoalkaloid content and nutritional value of Solanum tuberosum

Effect of Edible Coatings from Aloe vera gel on Citrus sinensis during Ambient storage

Effects of Storage Time on the Stability of Tomato Puree Produced using Hot-Break Method

Effect of Processing Methods on the Nutrients and Anti Nutrients Composition of Wild Lettuce (Lactuca taraxacifolia)

Effect of Traditional Processing on the Nutritional Value of Three Types of Legumes Seeds Produced in Nigeria

Microbial, Physical and Sensory Attributes of Cookies Produced From Wheat Flour Fortified with Mushroom Flour (Termitomyces robustus) and Spiced with (Ocimum gratissimum)

Microbiological Evaluation and Nutritional Quality of Ogi made from Sorghum (Sorghum bicolor) Substituted with Millet (Pennistumvulgare)

Photochemicals and Minerals in Blanched and Unblanched Selected Green Leafy Vegetables Consumed in South-West Nigeria

A Comparative Evaluation of the Physical and Chemical Properties of Tamarind (Tamarindus Indica L.) Seeds in Nigeria

Nutritional Composition of the Flour of African Breadfruit (Treculia africana) Seeds Testa

Organ Weight and Gut Microbial Counts of Broiler Chickens Fed Mono-culture Fungal Fermented Mango (Mangifera indica) Kernel Cake

Chemical Characteristics of Corn-Based AADUN, and MASA Fortified with Soyabean

Physico-chemical and Microbial Quality of Sorghum–based Complementary Food Enriched with Soybean (Glycine max) and Sesame (Sesamum indicum)

Effect of Buchholzia coriacea (Wonderful kola) on Microflora of Fresh Fruits and Vegetables

Proximate Composition and Organoleptic Qualities of Iron Fortified Gari

Physicochemical Properties and the Acceptability of Maize/Soy Flour Blends for Production of Kokoro

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