Plant Foods for Human Nutrition

Starch Properties of the Sago Palm (Metroxylon sagu Rottb.) in Different Soils
pp. 85-92(8)
Authors: K. NOZAKI; T. NUYIM; T. SHINANO; S. HAMADA; H. ITO; H. MATSUI; M. OSAKI

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties
pp. 93-99(7)
Authors: CHRISTIAN MESTRES; SANDRINE DORTHE; NOËL AKISSOÉ; JOSEPH HOUNHOUIGAN

Nutritional Status of the Protein of Corn-Soy Based Extruded Products Evaluated by Rat Bioassay
pp. 101-104(4)
Authors: V. BASKARAN; SUVENDU BHATTACHARAYA

Chemical Composition of Garden Cress (Lepidium sativum) Seeds and Its Fractions and use of Bran as a Functional Ingredient
pp. 105-111(7)
Authors: SUMANGALA GOKAVI; NAGAPPA MALLESHI; MINGRUO GUO

Flavonoids in Food and Their Health Benefits
pp. 113-122(10)
Authors: L. YAO; Y. JIANG; J. SHI; F. TOMÁS-BARBERÁN; N. DATTA; R. SINGANUSONG; S. CHEN

The In Vivo Synthesis and Accumulation of Lectin in Developing Seeds of Black Gram (Vigna mungo L. Hepper)
pp. 123-128(6)
Authors: K.N. SUSEELAN; R. MITRA; C.R. BHATIA; T. GOPALAKRISHNA

Quality Evaluation of Honey Harvested From Selected Areas in Tanzania With Special Emphasis on Hydroxymethyl Furfural (HMF) Levels
pp. 129-132(4)
Authors: ANDREW GIDAMIS; BERNARD CHOVE; NICHOLAS SHAYO; SIPHUEL NNKO; NICHOLAS BANGU