Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 41 No. 1 (2023) / Articles

Editorial comment

Phytochemical and Antioxidant Properties of Instant Beverage Infusion Produced from Blends of Lemongrass (Cymbopogon citrates), Oyster Mushroom (Pleurotus pulmonarius) and Leaf of Life (Bryophllum pinnatum)

1-11

Antioxidant and Anti-Ulcer Potentials of Bread Supplemented with Lentinus squarrosulus (Mont.) Mushroom

12–23

Antioxidant Properties and Sensory Profile of Cookies from Blends of Pearl Millet, Germinated Lentils Seed and Pineapple Peel Flours

24–31

Effect of Temperature on the Physicochemical and Microbiological Properties of Functional Beverages Formulated from Sorghum bicolor Stem Sheath

32–43

Evaluation of Phytochemical and Antimicrobial Constituents of the Aerial Parts of Mentha spicata Lam

44 – 52

Chemical Composition, Antioxidant Properties and Sensory Quality of Ogiri Produced by Fermentation of Citrullus vulgaris with Mutant and Non-Mutant Strains of Bacillus subtilis

53–67

Chemical Composition, Antioxidant and Sensory Properties of Beverages Produced from Extracts of Tiger Nut, Papaya, Pear and Soursop Leaves

68-78

Chemical Composition, Functional and Sensory Properties of Infant Formula Produced from Blends of Quality Protein Maize, Malted Sorghum, Bambara Groundnut Seed and Prawn

79-87