Plant Foods for Human Nutrition

Proximate composition and selected functional properties of Detarium microcarpum
pp. 297-302(6)
Authors: Akpata M.I.; Miachi O.E.

Microwave drying of selected greens and their sensory characteristics
pp. 303-311(9)
Authors: Fathima A.; Begum K.; Rajalakshmi D.

Effects of crude oil spillage on growth and yield of maize (Zea mays L.) in soils of midwestern Nigeria
pp. 313-324(12)
Authors: Ekundayo E.O.; Emede T.O.; Osayande D.I.

Quality attributes of three new improved lines of Nigerian lima beans (Phaseolus lunatus L. Walp.)
pp. 325-333(9)
Author: Giami S.Y.

Value of a tomato byproduct as a source of dietary fiber in rats
pp. 335-348(14)
Authors: Alvarado A.; Pacheco-Delahaye E.; Hevia P.

Effect of hesperetin, a citrus flavonoid, on the liver triacylglycerol content and phosphatidate phosphohydrolase activity in orotic acid-fed rats
pp. 349-358(10)
Authors: Cha J.-Y.; Cho Y.-S.; Kim I.; Anno T.; Rahman S.M.; Yanagita T.

Nutritional composition of selected green leafy vegetables, herbs and carrots
pp. 359-364(6)
Authors: Singh G.; Kawatra A.; Sehgal S.

Evaluation of pumpkin seed products for bread fortification
pp. 365-384(20)
Author: El-Soukkary F.A.H.

Changes in fatty acids composition during seed growth and physicochemical characteristics of oil extracted from four safflower cultivars
pp. 385-395(11)
Authors: Rahamatalla A.B.; Babiker E.E.; Krishna A.G.; EL Tinay A.H.

Volume contents
pp. 397-399(3)

Authors index
pp. 400-400(1)