Vol. 34 No. 1 (2016) | Nigerian Food Journal

Published: 2017-06-19

From the editor-in-chief

Abimbola Uzomah

DOI:

10.1016/S0189-7241(15)30109-0

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Hypoglycaemic and hypolipidemic effects of Lasianthera africana leaf powder in alloxan-induced diabetic rats

U.E. Inyang, J.C. Ani, I.E. Ebenso

1-8

DOI:

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Antihyperglycemic and hypolipidemic effects of Chrysophyllum cainito (Udara bekee) herbal tea on diabetic rats

E.N. Bede, E.N.T. Akobundu, T.U. Nwabueze

9-14

DOI:

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Impact of varying thickness in the size of meat cuts on volatile compounds and sensory attributes of Tsire, a Nigerian grilled stick meat product

O.A. Olaoye, A.A. Onilude, S.C. Ubbor, R.S.T. Linforth, C.E.R. Dodd

15-26

DOI:

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Design, fabrication and testing of a modernized local gari fryer

L.I. Onu, R Akinoso, O.O. Aremu, S.A. Adegbite, A.A. Dare

27-32

DOI:

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Comparative study of the chemical properties of palm oil extracted using medium-scale mill and traditional methods in southwest of Nigeria

T.A. Morakinyo, A.I. Bamgboye

33-44

DOI:

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Modelling the pasting properties of Brachystegia eurycoma (Achi) flour as influenced by sodium chloride and palm oil

C.I. Owuamanam, S.O. Obelagu, C.C. Ogueke, A.A. Nwakaudu

45-54

DOI:

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Effect of hydrocolloids (xanthan or gelatin) on the quality of plantain-soy-wheat composite bread

O.A. Ajayi, Z.T. Yusuf, O.O. Akinwunmi

55-65

DOI:

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Evaluation of physical, functional and pasting properties of fermented cassava flour (Lafun) from markets in southwest Nigeria

A.O. Adebayo-Oyetoro, O.B. Oyewole, A.O. Obadina, A.M. Omemu

66-71

DOI:

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Descriptive sensory characterization of cooked paste (amala) made from sweet potato flour (elubo)

G.O. Olatunde, K Tomlins, F.O. Henshaw, M.A. Idowu

72-80

DOI:

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Effect of air drying temperature on rehydration ability, colour development and ascorbic acid content of red pepper

O.J. Ikegwu, V.N. Nwobasi, C.O. Agha

81-90

DOI:

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Processing characteristics, grain quality and end-use quality of hybrids and common improved rice (Oryza sativa L.) varieties from Nigeria

N Danbaba, A.T. Maji, I Nkama, M.E. Abo, H Hauwawu, K.I. Fati, B.O. Abiwon

91-104

DOI:

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Effect of bambara groundnut and sunflower oil contents on the droplet distribution and rheology of a model food emulsion

O Adeyi, D.I.O. Ikhu-Omoregbe, V.A. Jideani

105-115

DOI:

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Development, nutritional evaluation and optimization of instant weaning porridge from broken rice fractions and bambara groundnut (Vigna subterranea (L.) Verdc) blends

N Danbaba, I Nkama, M.H. Badau, A.S. Ndindeng

116-132

DOI:

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Thermal properties of African yam bean seeds as influenced by moisture content and temperature

O.J. Ikegwu, I.C. Emenalum, V.N. Nwobasi

133-139

DOI:

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Modelling of hydration kinetics of brown and grey African yam bean varieties using Peleg’s Equation

O.J. Ikegwu, A.E. Orji

140-146

DOI:

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 34 No. 1 (2016) / Articles

Articles

From the editor-in-chief

DOI:

Hypoglycaemic and hypolipidemic effects of Lasianthera africana leaf powder in alloxan-induced diabetic rats

DOI:

Antihyperglycemic and hypolipidemic effects of Chrysophyllum cainito (Udara bekee) herbal tea on diabetic rats

DOI:

Impact of varying thickness in the size of meat cuts on volatile compounds and sensory attributes of Tsire, a Nigerian grilled stick meat product

DOI:

Design, fabrication and testing of a modernized local gari fryer

DOI:

Comparative study of the chemical properties of palm oil extracted using medium-scale mill and traditional methods in southwest of Nigeria

DOI:

Modelling the pasting properties of Brachystegia eurycoma (Achi) flour as influenced by sodium chloride and palm oil

DOI:

Effect of hydrocolloids (xanthan or gelatin) on the quality of plantain-soy-wheat composite bread

DOI:

Evaluation of physical, functional and pasting properties of fermented cassava flour (Lafun) from markets in southwest Nigeria

DOI:

Descriptive sensory characterization of cooked paste (amala) made from sweet potato flour (elubo)

DOI:

Effect of air drying temperature on rehydration ability, colour development and ascorbic acid content of red pepper

DOI:

Processing characteristics, grain quality and end-use quality of hybrids and common improved rice (Oryza sativa L.) varieties from Nigeria

DOI:

Effect of bambara groundnut and sunflower oil contents on the droplet distribution and rheology of a model food emulsion

DOI:

Development, nutritional evaluation and optimization of instant weaning porridge from broken rice fractions and bambara groundnut (Vigna subterranea (L.) Verdc) blends

DOI:

Thermal properties of African yam bean seeds as influenced by moisture content and temperature

DOI:

Modelling of hydration kinetics of brown and grey African yam bean varieties using Peleg’s Equation

DOI:

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