Plant Foods for Human Nutrition

Nutritive characterization of purslane accessions as influenced by planting date
pp. 183-191(9)
Authors: Ezekwe M.O.; Omara-Alwala T.R.; Membrahtu T.

Production of African bread-fruit ( Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality
pp. 193-206(14)
Authors: Chukwuma Ariahu C.; Ukpabi U.; Obinna Mbajunwa K.

Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 2: Effects of germination and fermentation on microbiological and physical properties
pp. 207-216(10)
Authors: Chukwuma Ariahu C.; Ukpabi U.; Obinna Mbajunwa K.

Studies on the baking properties of wheat: Pigeonpea flour blends
pp. 217-226(10)
Authors: Harinder K.; Kaur B.; Sharma S.

Proximate composition and selected functional properties of fermented and unfermented African oil bean (Pentaclethra macrophylla) seed flour
pp. 227-238(12)
Authors: Akubor P.I.; Chukwu J.K.

Effect of process improvement on the physico-chemical properties of infant weaning food from fermented composite blends of cereal and soybeans
pp. 239-250(12)
Authors: Onilude A.A.; Sanni A.I.; Ighalo M.I.

Protein extraction from Atriplex lampa leaves: Potential use as forage for animals used for human diets
pp. 251-259(9)
Authors: Fernández S.S.; Padilla A.P.; Mucciarelli S.

Effect of blanching and ripening on functional properties of plantain (Musa aab) flour
pp. 261-269(9)
Author: Fagbemi T.N.

Nutritive value and effect of blanching on the trypsin and chymotrypsin inhibitor activities of selected leafy vegetables
pp. 271-283(13)
Authors: Mosha T.C.; Gaga H.E.