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Nigerian Food Journal - Vol 32, No 1 (2014)

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Table of Contents

Articles

Effect of Pre-Treatments on Mechanical Oil Expression from Dika Kernels
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B.S. Ogunsina, G.A. Olatunde, O. Adeleye 1-9
http://dx.doi.org/10.1016/S0189-7241(15)30090-4
Development and Quality Evaluation of a Non-Alcoholic Beverage from Cocoyam (Xanthosoma sagittifolium and Colocasia esculenta)
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T.O. Adedeji, I.B. Oluwalana 10-20
http://dx.doi.org/10.1016/S0189-7241(15)30091-6
Effect of Thermo-extrusion Process Parameters on Selected Quality Attributes of Meat Analogue from Mucuna Bean Seed Flour
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C.I. Omohimi, O.P. Sobukola, K.O. Sarafadeen, L.O. Sanni 21-30
http://dx.doi.org/10.1016/S0189-7241(15)30092-8
Acceptability of Noodles Produced from Blends of Wheat, Acha and Soybean Composite Flours
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G.C Omeire, O.F. Umeji, N.E. Obasi 31-37
http://dx.doi.org/10.1016/S0189-7241(15)30093-X
Effect of Firm Ripe Plantain Fruit Flour Addition on the Chemical, Sensory and Microbial Quality of Fura Powder
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P.A. Yusufu, T.B. Mosiko, O.O Ojuko 38-44
http://dx.doi.org/10.1016/S0189-7241(15)30094-1
Studies on the Characteristic Properties of Fermented, Sun-Dried Orange- Fleshed Sweet Potato Flour
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J.U. Amajor, E Oti, N. Ekeledo, R. Omodamiro, E.E. Amajor, C. Aniedu 45-53
http://dx.doi.org/10.1016/S0189-7241(15)30095-3
Persistence and Biofilm Assessment of Campylobacter Jujeni in Poultry Abattoir
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T.V. Balogu, V.O. Nwaugo, R.A. Onyeagba 54-61
http://dx.doi.org/10.1016/S0189-7241(15)30096-5
Phenolics, Antiradical Assay and Cytotoxicity of Processed Mango (Mangifera indica) and Bush Mango (Irvingia gabonensis) Kernels
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S.S. Arogba 62-72
http://dx.doi.org/10.1016/S0189-7241(15)30097-7
Fungal Profile and Aflatoxin Contamination in Poultry Feeds Sold in Abeokuta, Ogun State, Nigeria
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M.T. Kehinde, F. Oluwafemi, E.E. Itoandon, F.A Orji, O.I. Ajayi 73-79
http://dx.doi.org/10.1016/S0189-7241(15)30098-9
Chemical and Sensory Evaluation of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona
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A.A. Olapade, U.C. Umeonuorah 80-88
http://dx.doi.org/10.1016/S0189-7241(15)30099-0
Effect of Fermentation Methods on Chemical and Microbial Properties of Mung Bean (Vigna radiata) Flour
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E.U. Onwurafor, J.C. Onweluzo, A.M Ezeoke 89-96
http://dx.doi.org/10.1016/S0189-7241(15)30100-4
Quality Evaluation of Maize Chips (Kokoro) Fortified with Cowpea Flour
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T.A. Abegunde, O.T. Bolaji, T.B. Adeyemo 97-104
http://dx.doi.org/10.1016/S0189-7241(15)30101-6
Suitability of Protein-Rich Extract from Okra Seed for Formulation of Ready to Use Therapeutic Foods (RUTF)
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N.S. Uhiara, Greg Onwuka 105-109
http://dx.doi.org/10.1016/S0189-7241(15)30102-8
Effect of Steaming of Beans Pudding on the Phytochemical Composition of Thaumatococcus Daniellii Wrapper
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O.O. Dosumu, G.A. Akinnuoye 110-116
http://dx.doi.org/10.1016/S0189-7241(15)30103-X
Use of Seed Sprouting in Modification of Food Nutrients and Pasting Profile of Tropical Legume Flours
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Owuamanam Clifford, Ogueke Chika, Iwouno Jude, Edom Tochi 117-125
http://dx.doi.org/10.1016/S0189-7241(15)30104-1
Optimization of Rice Bran Fermentation Conditions Enhanced by Baker’s Yeast for Extraction of Protein Concentrate
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C.E. Chinma, M. Ilowefah, K. Muhammad 126-132
http://dx.doi.org/10.1016/S0189-7241(15)30105-3
Shelf Life Extension of Toasted Groundnuts through the Application of Cassava Starch and Soy Protein-Based Edible Coating
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C.E. Chinma, C.C. Ariahu, J.O. Abu 133-138
http://dx.doi.org/10.1016/S0189-7241(15)30106-5


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