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Nigerian Food Journal - Vol 32, No 2 (2014)

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Table of Contents

Articles

Effect of Different Soaking Time and Boiling on the Proximate Composition and Functional Properties of Sprouted Sesame Seed Flour EMAIL FULL TEXT
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O.E. Kajihausa, R.A. Fasasi, Y.M. Atolagbe 8–15
http://dx.doi.org/10.1016/S0189-7241(15)30112-0
Effect of Dry Heat Pre-Treatment (Toasting) on the Cooking Time of Cowpeas (Vigna unguiculata L. Walp) EMAIL FULL TEXT
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N.E. Obasi, N.C. Unamma, G.E. Nwofia 16-24
http://dx.doi.org/10.1016/S0189-7241(15)30113-2
Effects of Osmotic Dewatering and Oven Drying on β-Carotene Content of Sliced Light Yellow-Fleshed Sweet Potato (Ipomea batatas L.) EMAIL FULL TEXT
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I.O. Clifford, E. Kingsley, C.O. Chika, I.I. Chinyere 25–32
http://dx.doi.org/10.1016/S0189-7241(15)30114-4
Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers EMAIL FULL TEXT
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C.E.O. Ikanone, P.O. Oyekan 33-39
http://dx.doi.org/10.1016/S0189-7241(15)30115-6
Studies on the Potential of Malted Digitaria exilis, Cyperus esculentus and Colocasia esculenta Flour Blends as Weaning Food Formulation EMAIL FULL TEXT
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O.G. Onuoha, E. Chibuzo, M. Badau 40-47
http://dx.doi.org/10.1016/S0189-7241(15)30116-8
Effects of Processing on the Nutrient Composition of False Yam (Icacina trichantha) Flour EMAIL FULL TEXT
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E.O. Umoh, M.O. Iwe 1–7
http://dx.doi.org/10.1016/S0189-7241(15)30111-9
Quality assessment of Nigerian honey sourced from different floral locations EMAIL FULL TEXT
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J. Ndife, L. Abioye, M. Dandago 48-55
http://dx.doi.org/10.1016/S0189-7241(15)30117-X
Molecular Characterization and Potential of Bacterial Species Associated with Cassava Waste EMAIL FULL TEXT
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A.I. Elijah, O.O. Atanda, A.R. Popoola, S.V.A. Uzochukwu 56-65
http://dx.doi.org/10.1016/S0189-7241(15)30118-1
Production and Evaluation of Reconstitutable Kunun-Zaki EMAIL FULL TEXT
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J.C. Ndulaka, N.E. Obasi, G.C. Omeire 66-72
http://dx.doi.org/10.1016/S0189-7241(15)30119-3
Bacteria Species Associated with Ugba (Pentaclethra macrophylla) Produced Traditionally and in the Laboratory and the Effect of Fermentation on Product of Oligosaccharide Hydrolysis EMAIL FULL TEXT
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T.E. Ogbulie, C.A. Nsofor, F.C. Nze, 73 – 80
http://dx.doi.org/10.1016/S0189-7241(15)30120-X
Assessment of the Safety of Some On-The-Shelf Canned Food Products Using PCR-Based Molecular Technique EMAIL FULL TEXT
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T.E. Ogbulie, A. Uzomah, M.N. Agbugba 81–91
http://dx.doi.org/10.1016/S0189-7241(15)30121-1
Evaluation of Poultry Manure Application Rates on the Nutrient Composition of Dioscorea bulbifera (Aerial yam) EMAIL FULL TEXT
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V.C. Ezeocha, J.S. Nwogha, A.N. Ohuoba, L.I. Chukwu 92–96
http://dx.doi.org/10.1016/S0189-7241(15)30122-3
The physical, chemical and sensory qualities of Roselle water extract-coagulated Tofu compared with Tofu from two natural coagulants EMAIL FULL TEXT
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S.B Fasoyiro 97–102
http://dx.doi.org/10.1016/S0189-7241(15)30123-5
Rheological modelling of the effects of sucrose adulterant on Nigerian honey EMAIL FULL TEXT
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V.O. Anidiobu 103 – 112
http://dx.doi.org/10.1016/S0189-7241(15)30125-9
Effect of storage on the pasting characteristics of yam tubers EMAIL FULL TEXT
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B.O. Otegbayo 113 – 119
http://dx.doi.org/10.1016/S0189-7241(15)30126-0
Evaluation of water-soluble vitamins and optimum cooking time of fresh edible portions of elephant grass (Pennisetum purpureum L. Schumach) shoot EMAIL FULL TEXT
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N.P. Akah, J.C. Onweluzo 120–127
http://dx.doi.org/10.1016/S0189-7241(15)30127-2
Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of Okra (Abelmoschus esculentus) seeds EMAIL FULL TEXT
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F.O. Adetuyi, T.A. Ibrahim 128 – 137
http://dx.doi.org/10.1016/S0189-7241(15)30128-4


ISSN: 0189-7241
AJOL African Journals Online