Plant Foods for Human Nutrition

Production and quality evaluation of banana wine
pp. 1-6(6)
Authors: P. I. Akubor; S. O. Obio; K. A. Nwadomere; E. Obiomah

Proximate composition and protein quality evaluation of recipes containing sunflower cake
pp. 1-11(11)
Authors: K. Srilatha; K. Krishnakumari

Enhancers and inhibitors of iron availability in legumes
pp. 1-8(8)
Authors: Solange Guidolin Canniatti Brazaca; Fabiana Cristina da Silva

Effect of salinity on lipid components of mustard seeds (Brassica juncea L.)
pp. 1-10(10)
Authors: R.S. Parti; V. Deep; S.K. Gupta

Flavonoid and cyanogenic contents of chaya (spinach tree)
pp. 1-8(8)
Authors: R.F. González-Laredo; M.E. Flores De La Hoya; M.J. Quintero-Ramos; J.J. Karchesy

Effect of variety and location on the total fat, fatty acids and squalene content of amaranth
pp. 1-6(6)
Authors: Blanca E. Berganza; Alvaro W. Moran; Guillermo Rodríguez M.; Nelsón M. Coto; Mario Santamaría; Ricardo Bressani

Caffeine and theobromine composition of mate (Ilex paraguariensis) leaves in five plantations of Misiones, Argentina
pp. 1-8(8)
Authors: F. Marx; M.J.J. Janssens; P. Urfer; R. Scherer

Effects of sun drying and smoking on Salmonella typhimurium (LT₂) during cowpea-daddawa processing
pp. 1-7(7)
Authors: C.K. Wachukwu; T.G. Sokari; S.A. Wemedo

Melon seeds (Citrullus vulgaris) as a possible substrate for the production of tempe
pp. 1-11(11)
Authors: E.N. Amadi; I.S. Barimalaa; C.D. Blankson; S.C. Achinewhu

Investigation of the effect of roasting temperature on the nutritive value of hazelnuts
pp. 1-10(10)
Authors: Fatma Gülay Kirbalar; Güner Erkmen

Estimation of parameters responsible for the generation of off-flavor in some Indian varieties of soybeans
pp. 1-8(8)
Authors: Anil Dahuja; T.R. Madaan

Effect of processing and cooking on zinc availability from wheat (Triticum aestivum)
pp. 1-8(8)
Authors: H. K. Grewal; C. K. Hira

Production, organoleptic assessment and nutritional properties of akara from cowpea/maize flour blends
pp. 1-9(9)
Authors: S.Y. Giami; M.O. Akusu; I.R. Jaja

Effect of phosphine (ph3) in controlling aflatoxin production in stored groundnut (Arachis hypogea) and wet maize (Zeamais)
pp. 1-7(7)
Authors: M.N. Adindu; J.O. Williams; E.C. Adiele; S.I. Robert

Effects of parsley (Petroselinum crispum) on the aorta and heart of Stz induced diabetic rats
pp. 1-7(7)
Authors: Göksel Sener; Özlem Saçan; Refiye Yanardag; Gül Ayanoglu-Dülger

Effect of traditional open sun-drying and solar cabinet drying on carotene content and vitamin A activity of green leafy vegetables
pp. 1-15(15)
Authors: G. Mulokozi; U. Svanberg

Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits
pp. 1-8(8)
Author: Peter I Akubor

Preliminary storage study on African star apple (Chrysophyllum Albidum)
pp. 1-9(9)
Authors: M.N. Adindu; J.O. Williams; E.C. Adiele

Shelf life and quality of ber [Zizyphus mauritiana Lamk.] fruit cv. Umran in response to post harvest application of ultraviolet radiation and paclobutrazol
pp. 1-7(7)
Authors: Amit Kumar Purohit; T.S. Rawat; Arvind Kumar

Development of a high protein weaning food by extrusion cooking using peanuts, maize and soybeans
pp. 1-12(12)
Authors: W.A. Plahar; B. Onuma Okezie; C.K. Gyato

Nutritional quality and storage stability of extruded weaning foods based on peanut, maize and soybean
pp. 1-16(16)
Authors: W.A. Plahar; B. Onuma Okezie; N.T. Annan

Effect of young barley leaf extract and adlay on plasma lipids and LDL oxidation in hyperlipidemic smokers
pp. 1-8(8)
Authors: Ya-Mei Yu; Weng-Cheng Chang; Chu-Sun Liu; Chingmin E. Tsai

Chemical composition and functional properties of cowpea and plantain flour blends for cookie production
pp. 1-9(9)
Authors: Peter I. Akubor; Flora, O. Adamolekun; Clement A. Oba; Hajarat Obari; Ifejola O. Abudu

Effect of processing and storage of guava into jam and juice on the ascorbic acid content
pp. 1-12(12)
Authors: B. Jawaheer; D. Goburdhun; A. Ruggoo

Quality of pan bread made by replacing sucrose with date syrup produced by using pectinase/cellulase enzymes
pp. 1-8(8)
Authors: Jiwan S. Sidhu; Jameela M. Al-Saqer; Suad N. Al-Hooti; Amani Al-Othman

Total carotenoid and beta carotene contents of other vegetables, roots and tubers, fruits and stored products collected from forest areas of Andhra Pradesh, South India
pp. 1-11(11)
Authors: P. Rajyalakshmi; T.V.N. Padmavathi; K. Venkata Laxmi

Dry matter, nutrient composition and palatability/acridity of eight exotic cultivars of cocoyams–taro (Colocassia esculenta) in Samoa
pp. 1-8(8)
Authors: E.M. Aregheore; D. Perera

Contribution of low molecular weight antioxidants to the antioxidant screen of germinated soybean seeds
pp. 1-20(20)
Author: H. Zieliski

Evaluation of nutritional and antinutritional components in Korean wild legumes
pp. 1-11(11)
Authors: S.I. Shim; W.J. Jun; B.H. Kang

Evaluation of the nutritional quality of breads prepared from wheat-fluted pumpkin (Telfairia occidentalis Hook) seed flour blends
pp. 1-8(8)
Authors: S.Y. Giami; H.D. Mepba; D.B. Kiin-Kabari; S.C. Achinewhu

Chemical composition, nutritional value, and in-vitro protein digestibility of three traditional breakfast foods in Jordan
pp. 1-6(6)
Author: Mohamed Ahmed Kenawi