Vol. 43 No. 2 (2025) | Nigerian Food Journal

O.L. Okunye, B.C. Kotun, O.E. Oyinloye, J.S. Ayedun, O. Ajayi-Peter, O.C. Babalola, T.T. Kolade, A. Olumuyiwa, O.E. Adewole, C.O. Igbokwe, J.O Daodu, B.C. Iloka

87 - 95

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Nutritional, functional and pasting properties of fermented sorghum flour-tigernut pomace blends

O.A. Ojo, A.S. Owosibo, E.K. Oke, E.O. Oni, O.E. Adeniran, A.O. Obadina

96 - 105

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Vitamins, minerals and phytochemical contents evaluation of fresh and stored physic nut (Jatropha curcas) leaf products

O. Okorie, J.C. Ani, I. Asogwa, C.F. Okoyeuzu

106 - 121

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Effect of avocado seed flour addition on quality of bread produced from wheat-acha and beetroot flour blends

J.A. Ayo, B.M. Gbuusu, J. Terungwa

122 - 132

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Nigerian Food Journal
Journal / Nigerian Food Journal / Vol. 43 No. 2 (2025) / Articles

Articles

Effect of wheat flour particle sizes on the dough and technological properties of bread

Shelf life and microbial spoilage of fresh tomatoes (Lycopersicon esculentum) stored under fabricated evaporative cooling, refrigeration and ambient systems

Proximate, functional and sensory properties of extruded snacks produced from blends of millet, pigeon pea and unriped plantain flours

Effect of partial replacement of sucrose with jackfruit pulp on some quality characteristics of ice cream

Physical, chemical and sensory qualities of minced rabbit meat bread

Quality evaluation of snack produced from blends of wheat, edible caterpillar and lemon peels flours for sustainable food and nutritional security

Production and evaluation of functional bread from germinated wheat supplemented with soybean and coconut flours

Optimization of the chemical interesterification of Allanblackia, African walnut and fluted pumpkin seed oil blend for use in bakery shortening production: A response surface approach

Bacteriological investigation and comparative evaluation of physicochemical parameters of marketed edible palm oil in Bodija and Oje Markets Ibadan, Nigeria

Nutritional, functional and pasting properties of fermented sorghum flour-tigernut pomace blends

Vitamins, minerals and phytochemical contents evaluation of fresh and stored physic nut (Jatropha curcas) leaf products

Effect of avocado seed flour addition on quality of bread produced from wheat-acha and beetroot flour blends

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