Plant Foods for Human Nutrition

Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching
pp. 93-98(6)
Authors: Archana; SEHGAL S.; KAWATRA A.

Variability in the antinutritional constituents in greengram Vigna radiata
pp. 99-102(4)
Authors: Philip J.; Prema L.

Reduction of some toxicants in Icacina mannii by fermentation with Saccharomyces cerevisiae
pp. 103-111(9)
Authors: Antai S.P.; Nkwelang G.

The effects of sun-drying surfaces and packaging materials on the storability of cowpea ( Vigna unguiculata) seed
pp. 113-120(8)
Authors: Arogba S.S.; Ugwu F.M.; Abu J.D.

Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends
pp. 121-132(12)
Authors: Iwe M.O.; Ngoddy P.O.

Coconut kernel protein modifies the effect of coconut oil on serum lipids
pp. 133-144(12)
Authors: Padmakumaran Nair K.G.; Rajamohan T.; Kurup P.A.

Effect of infection by Rhizopus oryzae on biochemical composition of stored potato tubers
pp. 145-151(7)
Author: Amadioha A.C.

Proximate composition and functional properties of four cultivars of bambara groundnut ( Voandezeia subterranea)
pp. 153-158(6)
Authors: Onimawo I.A.; Momoh A.H.; Usman A.

Effect of varied fermentation periods on the diabetogenic potential of toasted cassava granules
pp. 159-168(10)
Authors: Ihedioha J.I.; Chineme C.N.

Effect of dietary rosemary extract on cell-mediated immunity of young rats
pp. 169-174(6)
Authors: Babu U.S.; Wiesenfeld P.L.; Jenkins M.Y.

The relationship between soil copper content and copper resistance in yeast of an ultisol in midwestern Nigeria
pp. 175-181(7)
Authors: Ekundayo E.O.; Obuekwe C.O.