Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 38 No. 2 (2020) / Articles

Published: 2021-11-02

Chemical, Antioxidant, Glycaemic Index and Sensory Properties of Breakfast Meals from Sorghum, Soy-Cake and Guava Leaf Extract

O.S. Ijarotimi, M.A. Adeyemi, T.D. Oluwajuyitan

1-16

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Antioxidant Properties and Some Health Implications of Consuming Fresh, Stored and Processed Eggs

O.M.M. Nwadi, T.M. Okonkwo

17-29

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Quality Attributes of Custard Prepared from Selected Varieties of Sweet Potato Starch Enriched with Soy Protein Isolate

O.D. Odesanmi, A.A. Adeola, O.P. Sobukola, O.O. Onabanjo

30-45

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Evaluation of Mineral, Vitamin and Phytochemical Composition of Ogiri from Melon and Groundnut Seeds

D.C. Arukwe, E.N. Onyeneke

46-52

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Comparative Assessment of Formulated Instant Weaning Foods Based on Morphometric and Biochemical Parameters of Albino Rats

O.I. Ajawobu, J.C. Ifemeje, E.O. Erhirhie, N.J. Ajawobu, C.C. Chikelu, H.C. Nedum

53-63

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Chemical Composition and Antioxidant Activities of Mushroom Species from Different Geographical Locations

B.A. Akinwande, M. Obodai, O.M. Adedokun, O.E. Olayiwola, G.O. Babarinde

64-74

DOI:

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Proximate, Anti-Nutrient, Chemical Score and Amino Acids of Asaja Beans Flours

I.C. Nzelu, O.C. Ijeomah

75-82

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Nutrient Composition and Physicochemical Characteristics of Mead Produced from African Breadfruit, Barley and Wheat Worts

U.S. Udofia, C. Ameh

83-93

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Journal Identifiers

eISSN: 0189-7241