Plant Foods for Human Nutrition

Processing of maize germ oil cake into edible food grade meal and evaluation of its protein quality
pp. 1-8(8)
Authors: Gupta H.O.; Eggum B.O.

Alkaline heating of canola and rapeseed meals reduces toxicity for chicks
pp. 9-15(7)
Authors: Barrett J.E.; Klopfenstein C.F.; Leipold H.W.

Analysis of nutritional components of eight famine foods of the Republic of Niger
pp. 17-30(14)
Authors: Sena L.P.; VanderJagt D.J.; Rivera C.; Tsin A.T.C.; Muhamadu I.; Mahamadou O.; Millson M.; Pastuszyn A.; Glew R.H.

Edible provenances of Jatropha curcas from Quintana Roo state of Mexico and effect of roasting on antinutrient and toxic factors in seeds
pp. 31-36(6)
Authors: Makkar H.P.S.; Becker K.; Schmook B.

Microbial populations associated with the retting of melon pods ( Colocynthis citrullus L.) during seed recovery
pp. 37-47(11)
Authors: Offonry S.U.; Achi O.K.

Fermentation of yam: microbiology and sensory evaluation of cooked fermented yam tissues
pp. 49-54(6)
Authors: Aderiye B.I.; Ogunjobi A.A.

Dried green leaf powders of Jew's mellow (Corchorus), persimmon (Diosphyros kaki) and sweet potato (Ipomoea batatas poir) lower hepatic cholesterol concentration and increase fecal bile acid excretion in rats fed a cholesterol-free diet
pp. 55-66(12)
Authors: Innami S.; Tabata K.; Shimizu J.; Kusunoki K.; Ishida H.; Matsuguma M.; Wada M.; Sugiyama N.; Kondo M.

Sorghum endosperm texture – A review
pp. 67-76(10)
Author: Anglani C.

Sorghum carbohydrates – A review
pp. 77-83(7)
Author: Anglani C.

Sorghum for human food – A review
pp. 85-95(11)
Author: Anglani C.