Plant Foods for Human Nutrition

Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods
pp. 203-216(14)
Authors: 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
pp. 217-223(7)
Authors: 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
pp. 225-238(14)
Authors: 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
pp. 239-249(11)
Authors: 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
pp. 251-264(14)
Author: Nnam N.M.

Tannin contents and protein digestibility of black grams (Vigna mungo) after soaking and cooking
pp. 265-273(9)
Authors: 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
pp. 275-284(10)
Author: Sarwar G.

Retention of quality characteristics of dehydrated green leaves during storage
pp. 285-295(11)
Authors: Negi P.S.; Roy S.K.