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Nigerian Food Journal
Journal /
Nigerian Food Journal
/
Vol. 27 No. 1 (2009)
/ Articles
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Published:
2009-11-03
Articles
Antioxidants and chlorophyll content of blanched vegetables stored at the temperature of -10OC ± 2OC
FO Adetuyi, L Ajala, GA Ogundahunsi, TI Ademulegun
DOI:
10.4314/nifoj.v27i1.47448
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Effect of size grading on the essential oil yield and composition of fresh ginger rhizomes
GI Okafor, RL Jaganmohan, HB Sowbhagya
DOI:
10.4314/nifoj.v27i1.47449
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Fate of pathogenic bacteria during fermentation of cereal porridge (“ogi”)-A weaning food formula
AK Lawal, OB Oyedoyin, OO Olatunji
DOI:
10.4314/nifoj.v27i1.47450
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Physicochemical Properties of Fungal Detoxified Cassava Mash and Sensory Attributes of Wheat-Detoxified Cassava Composite Doughnuts.
PB Lugbe, HD Mepba, TG Sokari
DOI:
10.4314/nifoj.v27i1.47451
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Abacha
making qualities of selected cassava varieties
FC Ekwu, PO Ngoddy, CO Anekwe
DOI:
10.4314/nifoj.v27i1.47452
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Comparative analysis of the Proximate composition and Sensory properties of
dokuwa
produced in Niger State Metropolis
OB Ocheme
DOI:
10.4314/nifoj.v27i1.47453
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Production and quality evaluation of probiotic soy milk
JE Onyibe, S Ojeniyi, AO Bankole, DO Teniola, PU Ugokwe, JI Mordi, M Etoamaihe
DOI:
10.4314/nifoj.v27i1.47454
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Construction and evaluation of rotary solar dryer for fish drying
SH Sengar, AG Mohod, YP Khandetod
DOI:
10.4314/nifoj.v27i1.47455
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Production and evaluation of the physico-chemical properties of maize-bambara groundnut “
apula
”.
JO Onuh, KO Abdulsalam
DOI:
10.4314/nifoj.v27i1.47456
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Quality evaluation of beverage produced from pre-treated tigernut (
Cyperus esculentus
)
BIO Ade-Omowaye
DOI:
10.4314/nifoj.v27i1.47457
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Effects of storage temperature and humidity on shelf life and quality of African pear (Dacryodes edulis) fruits
EC Nwanekezi
DOI:
10.4314/nifoj.v27i1.47458
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Microfilms packaging and coating: effects on shelf life and quality of African pear (
Dacryodes edulis
) fruits
EC Nwanekezi
DOI:
10.4314/nifoj.v27i1.47459
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Noodle Extrusion from Whole Cassava Mosaic Disease- Resistant Flour Varieties: A Principal Component Analysis
TU Nwabueze, GA Anoruoh
DOI:
10.4314/nifoj.v27i1.47460
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Quantification of protein and total nitrogen in some plant foods of Iran
A Aberoumand, SS Deokule
DOI:
10.4314/nifoj.v27i1.47461
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Evaluation of Technological Quality of Meat Produced from Nsukka Local Abattior
TM Okonkwo, CT Okakpu, AC Ibekwe
DOI:
10.4314/nifoj.v27i1.47462
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Rheological, baking and sensory characteristics of fermented cassava starch-wheat-cowpea blends
HD Mepba, L Eboh, A Aron, J Ukpabi
DOI:
10.4314/nifoj.v27i1.47463
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Evaluation of the Dehulling Efficiency of Soybean Using Attrition and Rice Milling Machines
OJ Ikegwu, FC Ekwu
DOI:
10.4314/nifoj.v27i1.47464
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