Vol. 24 No. 1 (2006) | Nigerian Food Journal

Published: 2006-11-23

Factors affecting ascorbic acid as a dough conditioner

CN Ishiwu, JO Iwuono, EE Okoh

1-6

DOI:

10.4314/nifoj.v24i1.33629

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Physico-chemical properties of maize and sorghum starches and their effects on the sensory characteristics of biscuits

GC Omeire, PC Ojimekukwe, C Onyegbado

7-16

DOI:

10.4314/nifoj.v24i1.33648

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Physico-chemical and fatty acid composition of two common edible vegetable oils in Nigeria

OAT Ebuehi, RA Umeh, FU Oletu

17-24

DOI:

10.4314/nifoj.v24i1.33630

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Physical, proximate, and cooking properties of selected Nigerian cowpea varieties

SA Sanni, AA Adebowale, AS Yusuf

34-41

DOI:

10.4314/nifoj.v24i1.33631

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Chemical composition and sensory properties of melon seed milk-orange juice beverage

MK Egbeku, PI Akubor

42-49

DOI:

10.4314/nifoj.v24i1.33632

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Proximate composition and phytochemistry of seed oil five cultivars of Cajanus cajan in Nigeria

BA Iwalokun, OJ Adeyemi, TI Adeleke, EO Abayomi

50-60

DOI:

10.4314/nifoj.v24i1.33633

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Amino acid compostion and sensory evaluation of some Nigerian wheat (Triticum aestivum L) bulgurs

BA Njoku, EOI Banigo, CN Ubbaonu

61-72

DOI:

10.4314/nifoj.v24i1.33634

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Effect of curde palm oil inclusion on some physico-chemical properties of gari - a fermented cassava food product

JO Abu, GIO Badifu, MA Akpapunam

173-179

DOI:

10.4314/nifoj.v24i1.33635

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Evaluation of improved "Ogi" ("Apik") with potential for the control of diarrhea

A Apena, SN Chinweike-Umeh, AM Abaelu

80-85

DOI:

10.4314/nifoj.v24i1.33636

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Chemical and microbiological characteristics of "Burukutu" - a traditional Nigerian beer

MA Igyor, CC Ariahu, Y Omale

86-91

DOI:

10.4314/nifoj.v24i1.33637

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Effects of soymilk supplement on the yield and quality of "Warankasi"

MA Igyor, EK Igbian, CI Iorbo

92-97

DOI:

10.4314/nifoj.v24i1.33638

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Physico-chemical properties of precooked cassava (Manihot esculenta Crantz) flour prepared by adaptation of a traditional process

BA Njoku, EOI Banigo

98-106

DOI:

10.4314/nifoj.v24i1.33639

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Effect of hydration and screw speed on the nutrient and acceptability of extruded ready-to-eat African breadfruit (Treculia africana) snack

TU Nwabeze

107-113

DOI:

10.4314/nifoj.v24i1.33640

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Utilisation of the Nigerian pear (Dacryodes edulis as a spread

AD Hart, IS Barimalaa, DB Kiin-Kabari

114-117

DOI:

10.4314/nifoj.v24i1.33641

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Changes in the ascorbic acid content of juices of some tropical fruits fermented into wine

JO Omole

118-122

DOI:

10.4314/nifoj.v24i1.33642

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Physico-chemical properties of Nigerian pumpkin (Curcurbita pepo) seed oil

NC Ihediohanma, CN Ubbaonu, ENT Akobundu, EOI Banigo

123-126

DOI:

10.4314/nifoj.v24i1.33643

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Physico-chemical and sensory properties of vinegar produced from pinapple peels

CN Ishiwu, JO Iwouno

127-130

DOI:

10.4314/nifoj.v24i1.33644

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Amino acid composition of cowpea water and salt extractable proteins as affected by high dose gamma irradiation

Abu Joseph Oneh

131-134

DOI:

10.4314/nifoj.v24i1.33645

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Cyanogenic content of "Gari" from some processing centres in Rivers State, Nigeria

MN Adindu, ABI Aprioku

135-138

DOI:

10.4314/nifoj.v24i1.33646

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The formulation and development of a multi-mix for primary school children within an informal, South Africa

D Oosthuizen, C Napier, W Oldewage-Theron

139-147

DOI:

10.4314/nifoj.v24i1.33647

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Effect of crude palm oil inclusion on some physicochemical properties of gari - fermented cassava food product

JO Abu, GIO Badifu, MA Akpapunam

73-79

DOI:

10.4314/nifoj.v24i1.33670

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