Plant Foods for Human Nutrition

Gibberellic acid (GA3) induced changes in proanthocyanidins and malt quality of two and six-row husked barleys
pp. 87-96(10)
Authors: Yadav S.K.; Luthra Y.P.; Sood D.R.; Aggarwal N.K.

Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds
pp. 97-110(14)
Authors: Oboh H.A.; Muzquiz M.; Burbano C.; Cuadrado C.; Pedrosa M.M.; Ayet G.; Osagie A.U.

Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments
pp. 111-118(8)
Authors: Sanni A.I.; Ayernor G.S.; Sakyi-Dawson E.; Sefa-Dedeh S.

Quality attributes and storage stability of locally and mechanically extracted crude palm oils in selected communities in Rivers and Bayelsa States, Nigeria
pp. 119-126(8)
Authors: Akusu M.O.; Achinewhu S.C.; Mitchell J.

An evaluation of the effect of Bacillus cells and Bacillus spores in association with cowpea granules as starter cultures for the fermentation of African oil bean (Pentaclethra macrophylla Bentham) to `ugba'
pp. 127-138(12)
Authors: Isu N.R.; Abu G.O.

Physicochemical, microbiological and sensory changes in stored plantain chips
pp. 139-146(8)
Authors: Akubor P.I.; Adejo E.E.

Effect of feeding crude Red Palm Oil (Elaeis guineensis) and grain Amaranth (Amaranthus paniculatus) to hens on total lipids, cholesterol, PUFA levels and acceptability of eggs
pp. 147-157(11)
Authors: Punita A.; Chaturvedi A.

Color of single-screw extruded blends of soy-sweet potato flour –A response surface analysis
pp. 159-168(10)
Authors: Iwe M.O.; van Zuilichem D.J.; Ngoddy P.O.

Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures – A response surface analysis
pp. 169-184(16)
Author: Iwe M.O.