Plant Foods for Human Nutrition

Effects of processing methods on the quality and acceptability of melon milk
pp. 1-6(6)
Authors: Akubor P.I.; Ogbadu R.L.

Blackgram fiber (Phaseolus mungo): Mechanism of hypoglycemic action
pp. 7-13(7)
Authors: Boby R.G.; Leelamma S.

Effects of processing on protein nutritive quality of coconut Cocos nucifera products
pp. 15-25(11)
Authors: Mepba H.D.; Achinewhu S.C.

Temporal aspects of onion-induced antiplatelet activity
pp. 27-40(14)
Authors: Osmont K.S.; Arnt C.R.; Goldman I.L.

Knowledge, attitude and usage patterns of fermented and germinated complementary foods in Nigeria
pp. 41-51(11)
Authors: Nnanyelugo D.O.; Okeke E.C.; Ibeanu V.

Iron and phosphorus utilization in rats fed soaked and dehulled bambara groundnut supplemented with sorghum or crayfish
pp. 53-61(9)
Author: Anyika J.U.

Effect of cooking on protein solubility profiles of faba beans (Vicia faba L.) grown using different nutritional regimes
pp. 63-74(12)
Authors: El Fiel H.E.A.; El Tinay A.H.; Elsheikh E.A.E.

Evaluation of antioxidant activity of methanolic extract from peanut hulls in fried potato chips
pp. 75-83(9)
Author: Rehman Z-U.

Identification and nutrient composition of indigenous vegetables of Tanzania
pp. 85-92(8)
Authors: Lyimo M.; Temu R.P.C.; Mugula J.K.