PROMOTING ACCESS TO AFRICAN RESEARCH

Nigerian Food Journal - Vol 30, No 1 (2012)

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Table of Contents

Articles

The Nigerian food journal: 30 years of promoting research and professionalism in food science and technology in Nigeria
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OC Aworh
Human Serum Vitamin A and β-Carotene Contents in Relation to Locally Consumed Foods, Social Status and Gender in Kano Metropolis
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DJM Adamu, A Yusuf
http://dx.doi.org/10.1016/S0189-7241(15)30006-0
Effect of Variety and Initial Moisture Content on Physical Properties of Improved Millet Grains
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AA Adebowale, GO Fetuga, CB Apata, LO Sanni
http://dx.doi.org/10.1016/S0189-7241(15)30007-2
Composition and Pasting Properties of Breadfruit (Artocarpus communis Forst) from South-West States of Nigeria
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HA Bakare, OF Osundahunsi, MO Adegunwa
http://dx.doi.org/10.1016/S0189-7241(15)30008-4
Physical and Pasting Properties of ‘Ofada’ Rice (Oryza sativa L.) Varieties
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N Danbaba, JC Anounye, AS Gana, ME Abo, MN Ukwungwu, AT Maji
http://dx.doi.org/10.1016/S0189-7241(15)30009-6
Changes in some Physicochemical Properties of Cassia sieberiana Seeds During Roasting
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AA Olapade, R Akinoso, AO Oduwaye
http://dx.doi.org/10.1016/S0189-7241(15)30010-2
Isolation of Fungal Species from Fermentating Pearl Millet Gruel and Determination of their Antagonistic Activities against Indicator Bacterial Species
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UO Osamwonyi, SM Wakil
http://dx.doi.org/10.1016/S0189-7241(15)30011-4
Nutritional Composition and Antimicrobial Properties of Three Nigerian Condiments
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OO Dosumu, OO Oluwaniyi, GV Awolola, OO Oyedeji
http://dx.doi.org/10.1016/S0189-7241(15)30012-6
Microbiological Qualities of Hawked Retted Cassava Fufu in Aba Metropolis of Abia State
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TC Odom, EA Udensi, EC Nwanekezi
http://dx.doi.org/10.1016/S0189-7241(15)30013-8
Development of Hazard Analysis Critical Control Points (HACCP) and Enhancement of Microbial Safety Quality during Production of Fermented Legume Based Condiments in Nigeria
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FA Oguntoyinbo
http://dx.doi.org/10.1016/S0189-7241(15)30014-X
Processing Effects on Chemical, Functional and Pasting Properties of Cowpea Flour from Different Varieties
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MO Adegunwa, HA Bakare, EO Alamu, OK Abiodun
http://dx.doi.org/10.1016/S0189-7241(15)30015-1
Enrichment of Noodles with Soy Flour and Carrot Powder
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MO Adegunwa, HA Bakare, OF Akinola
http://dx.doi.org/10.1016/S0189-7241(15)30016-3
Sensory Properties of Extruded Blends of ‘Acha’ and Soybean Flour – A Response Surface Analysis
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JC Anuonye, CU Inyang, CE Chinma, SY James
http://dx.doi.org/10.1016/S0189-7241(15)30018-7
Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water- Extractable Proteins
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IC Ade, EK Ingbian, JO Abu
http://dx.doi.org/10.1016/S0189-7241(15)30019-9
Effect of Blending on the Composition and Acceptability of Blends of Unripe Banana and Pigeon Pea Flours
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JC Anuonye, M Ndaliman, OU Elizabeh, MC Yakubu
http://dx.doi.org/10.1016/S0189-7241(15)30020-5
Quality of ‘Abacha’ from Fresh Cassava Roots and Dried Chips
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FC Ekwu, PO Uvere, OM Chinwero
http://dx.doi.org/10.1016/S0189-7241(15)30021-7
Design, Fabrication and Evaluation of a Plantain Roaster
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OO Ezekiel, R Akinoso, DJ Olaoye
http://dx.doi.org/10.1016/S0189-7241(15)30022-9
System Parameters and Product Properties Responses During Extrusion of Fura from Millet-Soybean Mixtures
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KB Filli, I Nkama, VA Jideani, IU Ibok
http://dx.doi.org/10.1016/S0189-7241(15)30017-5


ISSN: 0189-7241
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