< previous issue
next issue >
Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods
Jirapa, P.; Normah, H.; Zamaliah, M.M.; Asmah, R.; Mohamad, K.
Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel
Sanni, A.I.; Asiedu, M.; Ayernor, G.S.
Total carotenoid and beta-carotene contents of forest green leafy vegetables consumed by tribals of south India
Rajyalakshmi, P.; Venkatalaxmi, K.; Venkatalakshmamma, K.; Jyothsna, Y.; Balachandramani devi, K.; Suneetha, V.
The cholesterol-lowering property of soybeans fed to rats is related to the fasting duration
Guermani-Nicolle, L.; Villaume, C.; Bau, H-M.; Schwertz, A.; Nicolas, J-P.; Mejean, L.
Chemical, sensory and rheological properties of porridges from processed sorghum (Sorghum bicolor, bambara groundnut (Vigna subterranea L. Verdc) and sweet potato (Ipomoea batatas) flours
Tannin contents and protein digestibility of black grams (Vigna mungo) after soaking and cooking
Zia-Ur-Rehman; Shah, W.H.
Influence of tryptophan supplementation of soy-based infant formulas on protein quality and on blood and brain tryptophan and brain serotonin in the rat model
Retention of quality characteristics of dehydrated green leaves during storage
Negi, P.S.; Roy, S.K.
Here are a few pages on the site that we think you may find useful: