Nutrition & Food Science

Improvement in cooking quality of soybean (glycine max) by presoaking treatment with enzyme (lipase) solution
pp. 8-12(5)
Authors: Khetarpaul N.; Garg R.; Goyal R.

Contents and digestibility of carbohydrates of ricebean and fababean as affected by simple inexpensive processing methods
pp. 13-16(4)
Authors: Saharan K.; Khetarpaul N.; Bishnoi S.

Optimisation of the utilisation of cashew apple in yogurt production
pp. 17-19(3)
Author: Aroyeun S.O.

Legumes and grains are important sources of selenium in the Mauritian vegetarian diet
pp. 20-24(5)
Authors: Subratty A.H.; Seebhujun A.; Khadaroo N.; Fakira-Jhurry A.; Reesaul C.; Gunny F.B.H.

Efficacy of Zotrim: a herbal weight loss preparation
pp. 25-28(4)
Author: Ruxton C.H.S.

Physical fitness and health-related parameters in Flemish life-long vegetarians: a pilot study
pp. 29-41(13)
Authors: Clarys P.; Deriemaeker P.; Hebbelinck M.; Bosmans D.; Bertier B.